Badusha Recipe


Maida – 1 and 1/2 cups
Butter(at room temperature) – 1/4 cup
Oil – 1.5 tbsp
Curd – 2 tbsp
Cooking Soda – 1/2 tsp
Sugar – 1 tsp
Water – 1/4 cup(+ or – adjust accordingly)
Oil – as required for deep frying

Sugar- 1/2 cup
Water – 3/4 cup
Elachi powder – a generous pinch
Saffron – 2 strands
Lemon Juice – 3/4 tsp


1) In a mixing bowl add melted butter, curd, oil, cooking soda, sugar and mix it well. Now add maida and mix the texture will be like crumbels, then add water to make dough (like chapati dough) and keep it a side for half hour.

2) After half an hour make small balls (small lemon size) and using your thumb press in the middle.

3) In a pan add sugar and water and give it a boin till you get single string consistancy then add saffron strands, elachi powder and lemon juice(this is to avoid crystallisation), keep aside.

4) Simultaneously while making the sugar syrup itself you can start frying the badusha.Drain it in tissue then add it to the prepared sugar syrup immediately. Dip well on both sides, keep immersed for 2mins then transfer it to a serving tray and garnish with some thin chopped pintasho.

NOTE: To get a perfect badusha we should fry them in a very low flame/heat.

Now it is ready to serve. wholesale jerseys from china 

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