Badusha
Badusha
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Badusha from G Pulla Reddy Sweets โ India's renowned pure-ghee sweet brand since 1948 โ a flaky, syrup-soaked South Indian pastry โ crispy outside, soft and melt-in-mouth inside. Order Badusha from G. Pulla Reddy Sweets, Hyderabad.
๐ฏ What is Badusha?
Badusha (also called Balushahi in North India or Balushai) is a traditional Indian sweet pastry โ disc-shaped dough made from refined flour and ghee, deep-fried until golden and flaky, then soaked in sugar syrup. The result is a crispy, layered exterior with a soft, syrup-saturated interior. It originated in the Mughal courts and is beloved across both North and South India.
โญ What makes it special
- G. Pulla Reddy Sweets โ pure ghee tradition since 1948
- Flaky, layered texture โ crispy outside, syrup-soaked soft inside
- Mughal-origin recipe perfected over centuries
- Made with pure ghee โ not vanaspati or vegetable oil
๐ Perfect for
- Diwali, Eid, and wedding celebrations
- Chai-time indulgence
- Anyone who loves flaky, syrupy pastries
- Festival sweet platters
๐ฆ Delivery & Freshness
- Shelf life: 5โ7 days from dispatch
- Dispatched same-day from India
- Delivered in 3โ5 business days to USA, UK, Europe, Canada & Australia
- Zero customs duty โ what you pay at checkout is final
๐ Ingredients
Refined flour, sugar, pure ghee, cardamom, yoghurt
โ Frequently Asked Questions
What is Badusha?
A flaky Indian sweet pastry soaked in sugar syrup. Called Badusha in South India and Balushahi in North India. Originated in Mughal courts. Crispy outside, soft and syrupy inside.
Customs: Desify absorbs all customs duties for USA, UK, Canada, Australia, Europe & more. The price you pay at checkout is final โ no surprise charges at your door.
Shipping: All orders are dispatched same-day from India. 99% of shipments are delivered within 3โ5 business days with full tracking. In rare cases, customs authorities may hold a shipment for additional inspection, which can extend the delivery timeline โ but this is uncommon.
What you pay at checkout is what you pay. Period.
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