Badusha glazed doughnut like dessert popular during Indian festivals


Badusha  is a popular Indian  dessert  around  festival  times.    These  are deep fried  pastries  that  have  been  soaked  in  sugar syrup. It is  sweet  and  crumbles  int the mouth as you bit into it.   

Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Syama


  • 2 C AP Flour/ Maida
  • 1/4 Tsp Baking Soda
  • 1/4 C Melted Butter /Ghee
  • 4 Tbsp Yogurt
  • 1 Tsp Sugar
  • 1 Pinch Salt
  • Water A few Tablespoons As Needed

Sugar Syrup

  • 2 C Sugar
  • 1 C Water
  • 1/2 Tsp Lemon Juice
  • 1 Pod Cardamom Powdered
  • Few Saffron Strands

To Fry

  • Oil as needed

Optional Garnish

  • Chopped nuts
  • Dried Rose Petals


Make the dough

  1. Take the melted butter/ghee, sugar, salt and the yogurt in a large mixing bowl. Stir everything together until mixed well. Add the baking soda and mix again until a sooth mix that is almost frothy is formed.
  2. Add the flour to this wet mix and using your fingers rub in the flour to the wet mix until all the wet mix is used up and a coarse bread crumb like mix is formed. Add water little by little and knead gently until all the mix comes together as a stiff dough. Do not knead the dough any further. Cover and let it rest for 10 minutes.

Make the sugar syrup

  1. Take the sugar and water for the syrup in a thick bottomed pan and heat over medium heat till one thread consistency. (See Notes). Add the lemon juice, saffron strands and cardamom powder. Turn off the heat and keep warm.

Shape the Badusha

  1. Divide the dough into lime size pieces. Roll each piece into a smooth ball and flatten with the palm of your hand into a thick disc. Make an impression with your thumb in the center of the flattened balls. Keep the formed badushas covered.


  1. Heat oil (at least 1 inch depth) in a thick bottomed kadai or pan. To test whether the oil is hot, pinch off a small piece of dough and place in the oil. If it sizzles and floats up the oil is ready. If it stays at the bottom of the pan heat the oil a while longer, if it sizzles vigorously and browns or smokes turn off the heat and wait for a few minutes before proceeding.
  2. Turn off the heat and slowly add a few pieces of shaped badusha into the oil. Do not crowd the oil, there should a good amount of space between the badushas. Turn the heat back on as the badushas sizzle and slowly start to float up. Keep the heat on medium low and let it fry slowly. Turn a few times until all sides are reach golden brown color. Remove from the oil and drain on kitchen towels for a minute. Repeat with the next batch.


  1. Place the fried badushas in sugar syrup. Ensure that the syrup is warm .Press down or spoon the syrup over the pieces to coat evenly. If the syrup crystallizes over the badushas while it is soaking , remove the badushas and thin the syrup using few tablespoon of boiling water. Mix and heat it through before adding the badushas back in. Let it soak the syrup for 5 to 10 minutes before transferring to tray.
  2. Garnish with chopped pistachios or almond and cool completely before storing in airtight containers.

Recipe Notes

Test for one String - take a little hot syrup in a spoon. Cool for a few seconds before touching it with two fingers. Stick the fingers together and slowly pull apart. When the syrup is at one string consistency a single sugar string of 1 inch length can be formed between the fingers without breaking.