In a large mixing bowl add ghee, thick curd, sugar and cooking soda.
Using a hand whisk, whip this mixture until nice and creamy. It is important to ensure that the mixing is smooth.
Now add the maida/all-purpose flour.
Mix it well using your fingers so that it looks crumbly.
Add 1-2 tbsp of water at a time and knead the dough until it is smooth, soft and pliable. Knead this for 5-7 mins. Set this aside for 5mins.
Meanwhile, mix sugar and water. Add crushed cardamoms. Let this come to a boil on low flame.
Once the sugar has dissolved and the texture of the syrup is of “one string consistency, add saffron strands and switch off from heat.
Now divide the dough into equal sized balls.
To shape the Badusha, take a ball of dough and roll it gently between your palms. There should be no cracks anywhere. Slightly flatten it out and make a dent in the center.
Repeat this with rest of the dough balls. Meanwhile heat oil for deep frying.
Once the oil is hot, switch off the heat. Now add 2-3 shaped up Badusha into the oil. It is important to cook the Badushas this way to cook them all the way through.
When the sizzling around the Badushas stop, switch on the heat again and keep it on low flame. Flip the Badushas and cook them on the other side. This has to be done for every batch to ensure even cooking.
Once both the sides are golden brown, gently remove the Badushas onto paper towel.
Immediately add them to the sugar syrup while they are hot and after a couple of minutes, flip them in the sugar syrup and let them soak for another 2-3 mins.
Remove soaked Badushas onto a plate and let them dry.
Sprinkle chopped almonds/pistachios on top. Store them in fridge for longer shelf life.