Take a wide bowl and add the melted butter, cooking soda and curd. Mix well with a whisk till it becomes a creamy paste. It will take 1-2 minutes.

Take sugar in a bowl and add water. Mix well and set aside. Let it dissolve for making syrup.

To this paste, add maida and a pinch of salt. Mix well and make a crumbly mixture. Butter and curd mixture should spread well with the flour. The mixture should resemble bread crumbs.

Sprinkle some water and make a soft, non-sticky dough (I used around 2-3 tbsp of water. It may vary based on the water content in curd).

Rest the dough for 30 minutes. After the resting time, the dough would be very soft. Smoothen it using your hands to remove cracks by just pressing it gently. Do not knead it. Take small ball sized dough and make a crack free smooth ball. Flatten it using your palm and make a dent in the center using your pointer finger. Make a deep impression.

For making swirl shaped badusha, take a ball from the dough and pinch in a corner. Fold it and again pinch the swirled end. Repeat this to make a circle. Refer video for more reference.

Heat oil in a kadai and when it gets heated, drop a pinch of batter. As soon as the batter rises to the top, drop 3-4 badusha and switch off the flame. Let the badusha cook in off fire till it floats on top of oil. After it starts to float, flip the badusha and switch on the flame. Keep the flame medium and cook the badusha till it turns golden in color. One batch takes nearly 8-10 minutes.

The swirled badusha takes more time to cook and looks dark in color compared to the donut shaped ones. Don’t panic. It also tastes little more crispy compared to the round ones. Deep frying patiently is more important to get layers in badusha. So please follow this carefully.

While frying badusha, you can make sugar syrup. Boil the syrup till one string consistency (i.e. when you take a drop of syrup between your fingers and release, it forms a single string). Add cardamom powder and lemon juice and switch off the flame. Lemon juice prevents crystallization of sugar syrup. Refer to my guide on sugar syrup consistencies for more details.

Remove the badusha in a tissue. Drop them into the warm syrup. Let it soak for 5-10 minutes. Flip them in the syrup for even coating. In the mean time, deep fry the next batch of badusha. Remove the badusha from the syrup and arrange in a plate. Once it cools down, sugar syrup will crystallize and make a nice coating. Store it once badusha is cooled down completely. Enjoy! It stays good for 3-4 days if properly done.