In a wide bowl take ghee and spread vigorously with fingers as shown in the picture. The ghee should become like thick fluffy paste as shown.

Then add curd and whisk again.

Sieve maida and add into the bowl.

Now add a pinch of baking soda, baking powder and salt.

Mix all the dry ingredients.

Add water gradually ( in teaspoons) and start kneading the dough.

Do not need into a soft dough. Instead, the dough should be flaky and layered as shown in the picture. This is the most important part of making a flaky and soft Badusha.

Set aside for 15 minutes.

In the meantime, prepare sugar syrup. Take a cup of sugar with a cup of water in a pan and let it boil.

We don't need any string consistency for this Badusha. Just a sticky syrup is enough and if you continue cooking beyond this stage you will get a white crystal sugar coat on top of Badusha.

Switch off the stove, add a few drops of lemon juice to stop further crystallization. Close with the lid to keep it warm and set aside.

Now scoop a small lemon sized ball from the resting dough, press gently to flat shape and make a dip with your finger as shown.

Do not press or roll too much as we may lose the layers.

Make shapes and keep them ready.

Heat oil to medium temperature in a separate pan. The oil should be of medium heat and you can check the right temperature by dropping a small ball of dough. The dough ball should come up slowly. If it rises too fast then the temperature is higher, reduce the heat for few minutes check again and proceed with frying.

Now drop the shapes one by one slowly into the medium hot oil. Keep the temperature at the same level. Do not disturb and let them fry for a few minutes.

They come up one by one to the top. Now when you see light golden color in the bottom you can slowly flip them to the other side. Follow the same for the other side frying.

It takes around 10 to 15 minutes for each batch.

You need to be patient enough to fry them until you reach a nice golden color in medium temperature.

When both sides reach brown color, remove and place them in a paper towel.

After 2 minutes when they are still warm place them in hot sugar syrup, leave to rest for 10 minutes.

In 10 minutes flip them once to let the sugar syrup reach the middle portion of the Badusha.

Allow 30 minutes for the badushas to absorb sugar syrup.

You can see the glassy textured sugar coat on top of the Badushas.

Chop cashews or almonds or pistachio and garnish the Badushas as shown.