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Ingredients:
Maida (all-purpose flour): 1 cup
Baking soda: 1/43 tsp (a very small pinch)
Ghee (clarified butter): 1/4 cup (soft, not melted)
Water (for dough): 150 ml
Sugar: 1 cup
Water (for sugar syrup): 1/2 cup
Cardamom powder: 1/4 tsp
Saffron strands: a few (optional, for flavor and color)
Lemon juice: 1/2 tsp (to prevent crystallization)
Oil or ghee: for deep frying

Instructions:

#### Step 1: Prepare the Dough
1. Sift the maida and baking soda together in a bowl to combine.
2. Add the soft ghee to the flour and rub it in with your hands until it has a crumbly texture.
3. Gradually add 150 ml of water to the flour mixture and knead it into a soft, smooth dough.
4. Cover the dough with a damp cloth and let it rest for *1 hour*.

#### Step 2: Make the Sugar Syrup
1. In a pan, add 1 cup of sugar and *1/2 cup of water*. Heat the mixture on medium flame, stirring until the sugar dissolves completely.
2. Let the syrup boil until it reaches a sticky, one-string consistency.
3. Add a few saffron strands and lemon juice (which helps prevent crystallization) to the syrup, then turn off the heat. Keep the syrup warm.

#### Step 3: Shape the Badusha
1. After the dough has rested, divide it into small lemon-sized balls.
2. Flatten each ball slightly and press your thumb in the center to make a small depression, giving it the traditional badusha shape.

#### Step 4: Fry the Badusha
1. Heat oil or ghee in a pan on medium-low heat.
2. Once the oil is hot, gently place the badusha in the oil. Fry them on low heat to allow even cooking.
3. Flip them occasionally and fry until they turn golden brown on both sides.
4. Remove the fried badusha and drain them on a paper towel to remove excess oil.

#### Step 5: Dip in Sugar Syrup
1. While the badusha are still warm, dip them in the warm saffron-infused sugar syrup for about 1-2 minutes.
2. Remove them from the syrup and let them rest on a plate until the sugar sets.


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