Naivedhyams/ Festival Offerings. · Sweets

Badushah / Balushahi – Sweets for Anubhavati Second Bloggiversary!!!


Two of my  favorite sweets are Badushah and Jangiri. Its a very strange pick as one of them is extremely sweet and dripping with syrup, whilst the other is very moderate in its use of sugar, flaky and dry. Yet I love these two contrasting sweets and enjoy them immensely. Badushah was a sweet I make almost very year for Deepavali and this time was no exception.  Today my little one wanted something sweet to go along with her savories and  today also  co-incides with the second bloggiversary of Anubhavati. I decided this was the occasion we were waiting for…Raks version inspired me last year and its a winning formula so Ive stuck to her proportions!


1 1/2 Cups Maida/All Purpose Flour.

3 Tbsp Butter.

3 Tbsp Hung Curd / Thick Curd.

1 Tsp Sugar.

1 Tsp Ghee.

1/2 Tsp Baking Powder.

1/4 Tsp Baking Soda.

1/4 Cup  Water.


1  Cup Sugar.

1/ 3  Cup water or just about to immerse the sugar completely.


A few drops of rose essence.

A few drops of  lemon juice.

Grated Coconut to garnish.


  • Start by making the dough – In a mixing bowl, add the butter at room temperature, and curd and whisk to incorporate.
  • Sieve the measured amount of All Purpose flour along with the baking soda and baking powder,
  • Add the flour and a Tsp of sugar to the mixing bowl and gently mix until you find its almost crumbly..
  • Now add the water slowly and keep kneading it with your hands until you get a soft dough.
  • Heat 1 Tsp of Ghee in a small kadai and pour over the dough. Keep covered for at least ten minutes.
Dough – Soft and pliable.
  • Meanwhile set a kadai with enough oil to fry the badushahs. Keep the flame on medium low. Do not allow to smoke.
  • Divide the dough in to small equal sized balls and roll them out smoothly without any cracks.
  • Press them flat between your palms and pinch the edges to sort of turn them in to decorative rims. They were almost looking  like little Ravioli cuties!!!

  • Optionally you could slightly flatten them between your palms and make a very small depression in the middle. I enjoyed Raks method of decorative rims so I went ahead with that. I made another batch in the traditional way too.
  • Slowly slide in the badushahs and allow them to fry in the oil. When you pop them in , they will sizzle and slide up after a couple minutes.
  • Flip them over and allow them to fry to a golden brown color on both sides.
  • If the oil is too hot or smoky, the badushahs will not cook completely….almost the same rules as in Gulab Jamuns.
  • Keep the flame on medium low and allow them to stay in and cook completely.
  • Drain them on paper napkins and then toss them in the sugar syrup until they are completely coated in them.
  • Allow a couple minutes and then remove and let them sit for some time.
  • When warm garnish with saffron strands, coconut flakes or chopped pistachios.
  • When completely cooled, enjoy flaky, sweet and yet soft badushahs!!!


  1. Kneading the dough plays an important part of getting soft and flaky Badushahs. Do not scrimp on the butter as this makes the dough pliable and extremely soft.
  2. Do not keep the unfried badushahs exposed for a long time before frying as this might crack them up. Cover  them with a soft towel if needed.
  3. The temperature of the oil is the most important. The badushahs need to stay in oil and cook up slowly so do not allow the oil to smoke. If this happens, bring down the heat to low and wait until right temperature is reached.

37 thoughts on “Badushah / Balushahi – Sweets for Anubhavati Second Bloggiversary!!!

  1. Congrats Shoba on the big day! And what a way to celebrate.

    These look just professional and picture perfect! Love it! Wish I can actually be there to eat a few.

    Wishing you many more years of happy blogging!

  2. Slurp…. you make me ravenous with your posts… congrats on two years of blogging…

    may your blog have many more Bloggiversaries

  3. @ Anu,

    WHy dont you make a little trip to the midwest! You can make that lovely chocolate cake you made for Anika`s bday…and i can make you badushahs!!!


  4. Badusha is looking gorgeous. Loved the way you have shaped it. The designed edges are really pretty.

    Happy Bloganiversary, Shobha and wishing you many more happy blogging years ahead.

  5. Happy Anniversary to your blog and wish many more years ahead…..looks yum …you got it so perfect as Raji …gr8 one

  6. Happy anniversary to your blog and wish you many more to come 🙂 Thanks for trying the badushas and the link love 🙂 They have come out so so pretty! Hope you enjoyed it,me too love both jangri and badusha 😉

  7. @ Prabha,

    When the dough is as pliable as it should be, I simply pinch them and twist them a bit…Glad that you likd them.

    @ Sharmilee,

    Thanks for your comments. I loved the curls too…

    @ Priya Sreeram,

    Thansk for the wishes. Hope you are doing good.

  8. @ Finla,

    Thanks for your wishes.

    @ Priti,

    I loved raji`s version and aleady tried it thrice…Never got around posting it…Found the time only now.

    @ Priya,

    Thanlks for tge comments. Do try it and let me know how it turned out.



  9. Hi Jay,

    Thanks for your lovely wishes. Every time my blog reaches one more year, its one more year of our wonderful friendship..


  10. Happy Anniversary!! and many more to come:-)

    That is one professional looking Badushahi. I cannot say I have had this a lot – but feels like I can almost taste it.

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