1.Maida 2 cups,Baking soda 1/4 tsp,Melted Ghee + Oil 1/3 cup,Milk To make the dough.Mix this with your fingers and make it like a bread crumbs. Add milk or water and make it a soft and non
sticky dough without any cracks. If you knead the dough hard, the badushas will not be soft or flaky.Make the sugar syrup by combining the sugar and
water. Let it boil and form One string consistency.Add lemon juice and saffron to this and switch if off.
3.Make the dough into equal lemon sized balls. Take one ball and flatten it with your palm.Make dent in the center with your thumb and heat the oil for deep frying the badushas.When the oil is hot switch off the flame and slowly put in the badusha into the oil. After few minutes the badhusha floats up on the top and switch on the
flame.Fry in medium low flame till they turns nice brown colour.
5.Dip it in the sugar syrup. Ensure that the syrup should be warm. Else you warm it for a minute and then dip in the syrup. Let it stay till you fry the next batch. Take it out from the syrup and place it on a plate.The badushas can be stored for 5-6 days at room