How to Make Badusha
- In a medium bowl, mix flour, sugar, and baking soda. Add water, curd, and ghee and mix well until the mixture resembles fine breadcrumbs.
- Pour water in intervals until the dough is firm and soft. Knead for 10 minutes. Roll into lemon-sized balls, flatten each and press your thumb in the centre to make a dent. Make sure the balls are intact and there are no cracks. Keep aside for 10 minutes.
- In a saucepan, add sugar and water and bring to a boil. Continue to cook until it forms a single-thread consistency. Touch the syrup with your forefinger and rub between the thumb; if you gently pull your fingers apart, one string will be formed. Add elaichi powder, saffron threads, and lemon juice (to avoid any crystallisation).
- Heat oil for deep frying in a wok. You can test if the oil is hot enough by pinching off a bit of the dough and dropping it into the oil; if it sizzles, the oil is hot enough.
- Fry the dough balls in batches at medium heat, turning them occasionally. Cook for 3–4 minutes or until crisp and golden brown.
- Remove the badushas from the oil with a slotted spoon and place them on paper towels to drain excess oil.
- Dip the fried badushas in the sugar syrup immediately for 5 minutes. Remove from the syrup and place them on paper towels. Allow to dry.