Thursday, July 10, 2014


This is one of my favorite sweets. Until I made it I never thought it would be so simple to make these mouth watering delicacy. These are flaky and they just melt in your mouth.

Recipe adapted from Sailu's Kitchen

  1. All Purpose Flour/Maida - 1 cup
  2. Baking powder - 1/4 teaspoon
  3. Baking soda - 1/8 teaspoon
  4. Yogurt- 4 teaspoon
  5. Butter(softened/room temperature) - 3 tablespoon
  6. Sugar - 1 cup + 2 teaspoon
  7. Lemon juice - 1/2 teaspoon
  8. Cardamom powder - 1/8 teaspoon
  9. Oil for deep frying

1. Sieve All Purpose flour, baking powder and baking soda. Add 2 teaspoon sugar, butter and yogurt to dry ingredients and mix gently. Make a soft dough. If required add little water while kneading. Do not over mix it and it should have a crumbled look.

2. Cover and rest the dough for 1 hour.

3. To make the sugar syrup, boil 1 cup of sugar with 1 cup water until single string consistency (Take a little syrup between thumb and forefinger. When you pull apart the fingers, the syrup should form a single strand)

4. Once the sugar syrup is ready, add lemon juice. Lemon juice will prevent the syrup from crystallizing. We need to keep the syrup hot, so reduce the flame to the lowest level.

5. After resting the dough, divide them into lemon sized portions. Take each of the portions and roll, flatten and make a small dent at the center.

6. Heat oil for deep frying on low flame. Drop the badushas in oil and fry on low flame. It is important to keep the flame low to allow the badushas to cook from inside. Do not overcrowd the frying pan because these badushas increase in size while frying. Fry until golden brown color.

7. Once badushas are golden brown in color, take them out into paper towel to drain excess oil.

8. Transfer the badushas into sugar syrup and coat all the sides with syrup. Leave it in syrup for 2-3 minutes and then transfer into plate. Let them cool completely before you store into a air tight container.


  1. Looks great and i am sure must be really yummy!