1.5 cups maida/plain flour and a pinch of cooking soda
OR
1 cup plain flour and ½ cup self-raising flour
½ cup yoghurt (preferably sweet, not sour)
1/3rd cup ghee
3-4 cups vegetable oil for frying
½ tea spoon powdered cardamoms/elaichi
2 cups sugar
1 cup water

1. Mix flour, powdered cardamom and soda. Add ghee to the flour
and mix well.

2. Add yoghurt and mix everything together to make a stiff dough.
You shouldn't need any water. If you do, just add enough to make
the dough. Also, once the dough is made, don't knead it too much.

3. Cover the dough and put aside for about ½ hour.
4. When ready to make badusha, heat oil in a frying pan/kadhai.
5. Make 3-inch thick puris and make a slight depression in the
center of the puris using your thumb. This is
to stop the badusha from turning into a ball when frying.

6. When the oil is medium-hot, fry badusha on low heat until
golden brown. This will take approx. 10-12 minutes per batch.

7. Before you fry the last batch of badusha, heat sugar and water
in a pot until you have almost a 2-string consistency syrup.
(about 10 minutes) To test, you can pour a couple of drops of the
syrup in a spoon and feel the syrup with your thumb and
forefinger. If it almost forms two strings, the syrup is ready.
Take the syrup off the stove.

8. Fry the last batch of badusha.

9. Immerse each badusha in the syrup for about a minute, take it
out and arrange it on a platter. If there is any syrup left over,
you can fill a spoon with the syrup and spread it on the badusha.
Badusha will have a shiny glaze after an hour or so.

Note: It's important to make sure that both the syrup and badusha
are fairly warm in step 9. If you wait too long, the syrup will
thicken and form crystals. And if badusha are not warm, they
won't absorb sugar properly.