First add ghee and cooking soda and rub the mixture to desired consistency as shown.

Then add maida and curd and mix well as shown.

Leave it for 20 minutes minimum covered.

Then begin to knead for 2 minutes not too much.

Roll out balls as shown with small press in the center.

In between heat the sugar with water enough to cover the sugar.

Boil and filter the sediments and again bring to boil.

When sugar reaches 1 string consistency switch off the stove.

Add rose essence ,cardamom powder and saffron.

Simultaneously heat the kadai with oil and fry the badusha's in medium heat.

Fry till golden brown and drain it for a minute in tissues.

Add the badusha's in batches.(Should leave in the syrup for 2 minutes and take away)

Finally add all the fried badusha's to the remaining syrup for the final coating before it crystallizes.

This final coating gives badusha's light sugar covering.