Badusha is a sweet treat where very few ingredients are used to prepare this dish – hence actually looks easy.  If you are trying this recipe for the first time, I would personally recommend to try it with a small quantity.  The texture of the badusha as well as the syrup consistency is so important to get this exotic sweet treat right!!
Patience and Perseverance is important to prepare this sweet dish!!!

Ingredients to make 25 Badushas

1 Cup Self raising flour
(self raising flour is plain flour with baking soda in it)
2 Cups Plain flour OR
(If you do not get self raising flour, please use plain flour)
3 Cups Plain Flour
1 teaspoon of Baking soda
½ Cup Ghee
½-1  Cup Luke warm water
4 Tbs Chopped Roasted Cashew Nuts (optional)

For the Syrup

1 Cup Water
3 Cups Sugar ( to make thick syrup)
1 ½ Tsp. Cardamom Powder
Few Strands of  Saffron



Mix the flour, adding the water little by little to form a firm dough
The ghee can now be added and kneaded to form a firm but soft dough
Roll it into small balls and flatten them with a dent in the centre and keep it aside for 15-20 minutes
Make a sugar syrup by adding the sugar to boiling water.
Let this syrup boil on medium heat for about 3-4 minutes and set aside
Add the cardamom power and saffron into the syrup

Re-roll the individual balls again in the same manner as above with a slight dent in the centre and deep fry it on a low to very medium flame
(Too much of a low heat will not puff up the pastry well)
Dip one batch into the thick syrup. While the first batch is soaking in the syrup, fry the next batch.
Each batch should take more than 8 minutes to fry so that it is cooked thoroughly inside.

Remove the first soaked batch on to a tray and decorate it with a roasted cashew nut immediately, by placing it in the centre and pouring a spoon of hot syrup on the Badusha.
Repeat this process for all the batches.

Note: If the syrup starts to thicken when batches of Badushas are put into it,
remove the soaked Badushas on to a tray and add half a cup of hot boiling
water to the syrup. Heat the syrup with the water and turn the heat off
My preference is to fry one Badusha to check if the consistency ((pastry/biscuit) is correct and is cooked thoroughly.
It should not be too soft or too hard.