Badusha is a classic South Indian sweet known for its flaky texture and sugar-coated finish. This Finger Millet Badusha recipe introduces a nutritious millet variation by using finger millet (ragi) flour along with refined wheat flour.

Ragi adds mineral richness and fiber while maintaining the authentic taste and structure of traditional badusha. Deep-fried on low flame and soaked in thin sugar syrup, these badushas are ideal for festivals, poojas, and celebratory sweets.

Ingredients

• Finger millet flour – 25 g

• Refined wheat flour (maida) – 25 g

• Baking soda – 1 g

• Baking powder – 5 g

• Sugar – 100 g

• Cardamom powder – 3 g

• Curd – 50 g

• Ghee – 10 g

• Salt – a pinch

• Oil – for deep frying

• Water – as required

Preparation Method

1. In a mixing bowl, add finger millet flour, maida, curd, salt, baking soda, baking powder, and ghee.

2. Mix and knead vigorously to form a tight dough, similar to chapati dough.

3. Cover and allow the dough to rest for 30 minutes.

4. Divide the dough into equal lemon-sized balls. Flatten each slightly and make a thumb impression in the center.

5. In a pan, add sugar and water in 1:1 ratio. Boil until the syrup reaches thin string consistency. Keep aside.

6. Heat oil on low flame. Fry 4–5 badushas at a time, cooking slowly until they turn golden brown.

7. Flip gently and fry evenly on both sides.

8. Remove from oil and immediately drop the fried badushas into the warm sugar syrup.

9. Allow them to soak for 8–10 minutes, then remove and place on a plate.

10. Let the sugar syrup dry naturally. Garnish with grated coconut or cashew nuts if desired.

Serving Suggestions

• Serve at room temperature

• Ideal for festivals and special occasions

• Store in airtight container for up to 5–7 days

Call to Action

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