Melt butter and add oil, sugar,curd, cooking soda to it. Mix well to make it crumbly. Then add water to
it and knead it to a soft dough. Please be careful in adding water for me it was 1/4 a cup, adjust
accordingly. Knead for about 10 mnts so that it becomes a soft dough without any lumps.
Then make small balls out of the dough. Now take a ball and pinch the edges and fold it inwards,
to make the rims decoratively. Repeat the process and finish everything and keep it covered.
Mean while add sugar to a pan, just add water just to immerse it, and boil till one string consistency
(i.e if you pour in water , it should not get dissolved, it should lay a fine thread) add elachi
powder, saffron to it, and lastly lemon juice.
Heat oil just enough, i.e if you put a pinch of batter, it should raise immedietly. dont let the oil
fume at any point. Add some five badushas carefully in oil.
Remove from fire, let the badushas get cooked in the preheated oil, at one point the badushas will
start floating in the oil, at thattime, keep the pan in fire, and cook the badushas in medium heat,
until it turns golden brown, while taking out from oil, keep the flame in high and cook for say one or
2 mnts, so that the crust will become golden brown and drain in it in a paper towels, and add
immedietly in hot sugar syrup to cover the badushas.
Leave for a minute and drain the badushas to a greased surface.
After it cools down, the sugar syrup would have turned non-sticky. Transfer to a clean air tight
If you reduce the quantity of oil / butter, then there will be a drastic change in the texture of
badushas too, it will be hard, and not crunchy, you wont get the layers inside too.
Badushas will be nice after cooling down and after a day it tastes even better.
Adding lemon juice will prevent crystallization of sugar syrup.
Dont hurry up while frying badushas, please do as mentioned, otherwise the texture gets affected too.
Consume within a week, donot refrigerate.
You can simply make the shape like doughnuts (mini).