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Badhusha (Below)
Cham Cham
Gulab Jamons
Mal poa
Sweet Balls


Andhra Badshah

1 cup Maida
1/8 cup Ghee
3/4 cup Sugar
A pinch of soda
Ghee for deep frying

Seive maida in bowl, add soda and ghee. Make it like soft dough with a little warm water. Pour ghee in a pan and heat it on medium flame. Make medium size balls with the doug, make a dent in the centre of the ball with your thumb. Place these balls in ghee and fry them till golden brown. Remove from the oil and dip them in the sugar syrup. Then place them on a plate and let dry, then offer.

Badusha #1

2 cups Bisquick
sour cream, as needed
2 cups sugar
1 cup water
Pecans or walnuts for dipping

Make one thread consistency syrup with sugar and water. Make a dough with bisquick and sour cream. Roll it into balls and flatten slightly. Score a circle on the patty with a knife or small cap. Deep fry in ghee on low fire till golden brown. Dip in syrup by pushing it deep down, remove and set aside. Put a walnut or pecan in the center immediately after dipping, and offer.

Badhusha #2

¼ cup Ghee
½ pound Maida
A pinch of Baking Soda
Salt a pinch
Curd - ½ a small Cup
1 Cup warm milk or warm water could be used
½ pound Sugar for Syrup
Ghee for frying

Put ghee in a bowl. Add the curd and mix well into a paste, add the sieved maida, salt, baking powder and mix to form a smooth, soft dough, using warm milk or warm water. Pour ghee into a kadai (wok) for deep frying - let it get hot over med/low heat. Take small lime size balls of dough and make a dent in the center with your thumb, do the same till all the dough is rolled. Fry 4 - 5 of the Badhusha’s at a time till golden brown on both sides, then drop them into the syrup. Let sit for a few minutes in syrup then remove and place on plate to dry. While the Syrup is still damp on the Badhusha you could decorate the Badhusha’s with colored coconut scrapings. To make the Syrup: Put the sugar into a vessel, add ½ cup water, keep stirring till sugar dissolves, keep the syrup on the fire till it is one string thick or a light trickle - like icing.

Badusha #3

Besan - 1-1/2 cups
Ghee - 1/4 cup
Sugar - 1-1/2 cups
Baking soda - a pinch
Ghee for deep frying

Make a soft dough of the besan, ghee and soda and set it aside for 1/2 hour. Flatten out the dough into a thick puri and cut small rounds out of it. Work on the entire dough to obtain small round puris. Add 1/4 cup water to the sugar and prepare the sugar syrup. Once the sugar dissolves completely, reduce the heat to a minimum. Heat up ghee in a kadai and deep fry the small puris until the outer sides are crisp and golden in color. Drain off the excess ghee and soak the badushas in the hot syrup. Baadhusha: Make sugar syrup by mixing ¾ cups sugar with equal amount of water and cooking for about 5 minutes. To ½ cup of ghee add a pinch of salt, a pinch of baking soda and mix until bubbles appear. Add ½ cup of maida to this and mix by sprinkling water in steps so that it becomes soft. Make this into uniform balls and flatten it lightly on both sides. Deep fry this in ghee and when it it cooked, put it immediately into the sugar syrup for about 5 minutes and the remove it on to a plate. Repeat the procedure with all the balls. You can decorate it on top with grated coconut.

Balu Shahi

For Balu Shahi:
1 cup refined flour
1 cup ghee
2 tbsp. warm milk/curd
1 tsp. baking powder
1 tsp. warm water

For syrup:
1 cup sugar
2 cups water

Sieve the flour in a mixing bowl and add the heated ghee and baking powder. Rub the mixture with your hands, gradually adding milk/curd and warm water, and mix into a stiff dough. Break off a small portion of the dough into a ball, then flatten it and make a deep hole through the center. To prepare the syrup, boil the sugar and water together in a large pan for 15 minutes; the syrup should be quite sticky. Heat the ghee in a frying pan and fry the balu shahi quite slowly until they are golden brown. When they are fully done, put them in the warm syrup for a few minutes, shaking the pan frequently to let them become well-coated with syrup. Take them out singly from the pan and place on a shallow dish. Offer cold or hot.


1-1/4 cups plain flour
1/3 cup ghee/unsalted butter
1/8 cup natural yogurt
Pinch of salt
¼ tsp soda bicarbonate
2-3 cardamoms powdered
Ghee for frying
Almond flakes
1-1/8 cups Sugar
1/5 cup water

Mix flour, soda, salt and ghee well. Then add yogurt and enough cold water to make soft dough. Make sugar syrup (one tar ki chasni). Divide dough into 16 portions and make a ball. Press the balls a little bit to flatten. Heat the ghee and fry these balls on a low flame till brown. While frying do not turn the balls more than once. Then dip these balls into syrup for 3-4 minutes and remove. Sprinkle on almonds flakes and offer.


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