Melt butter. In a mixing bowl add melted butter, curd, oil, cooking soda, sugar and mix it well. Now add maida and mix.
Mix well, it will look like bread crumbs.
Then add water little by little to form a soft dough.
Knead it again for 10 mins.
Divide lemon sized balls and keep aside.
Allow it to rest for 10 mins.
Start shaping the badushas. You can make decorative ends as swirls or simply just like dougnuts by pressing the balls, making a dent with your thumb in the middle as shown below. See the video below the steps for making badusha swirls. When you shape them itself the badushas should be smooth.
There should not be cracks (for this kneading it to a soft pilable dough is very important) because when we fry the badushas in oil, the cracks would open up big and sometimes they may even start to break.
Add sugar and water in a pan to make the sugar syrup. When the sugar syrups forms to a single string consistency then add saffron strands, elachi powder and lemon juice(this is to avoid crystallisation), keep aside.
Simultaneously while making the sugar syrup itself you can start frying the badusha.
To be noted: It is very important to fry it only in this method to get perfect layered badushas : First heat oil in a kadai - check by adding a pinch of the batter if it rises immediately then that is the correct stage. Now add some 3 badushas and immediately switch off the stove.Let the badushas get cooked in the preheated oil....When the shh sounds leaves and the bubbles disappear, then switch it on. Keep in medium low flame and fry until golden brown(Do not fry in high flame). Follow the same procedure for frying the remaining badushas.
Drain it in tissue then add it to the prepared sugar syrup immediately.
Dip well on both sides, keep immersed for 2mins then transfer it to a tray with butter paper/silver foil.
Once the sugar syrup turns non-sticky you can take and store them.
It tastes very good when left for 2-3 hours, Only then the sugar syrup gets sets well inside.