In a mixing bowl, add flour, rava, butter, baking soda, baking powder, and pinch of salt.
Mix all ingredients very well using your palm.
Add curd, mix it gently.
Until all flour gets mixed nicely.
Add very little water if needed to make dough consistency. It’s should look like a cracky dough.
Cover it and keep aside for 15 to 20 minutes.
Meanwhile, boil sugar, water and lemon juice in a deep pot at medium heat.
Boil it till 1 thread consistency. Once its done, turn off the heat. Add cardamon powder, saffron threads and rose essence. keep it aside.
Divide the dough in to 25 to 26 equal portions.
Take one dough ball on palm and make smooth round dough ball very gently then Slightly Flatten and make dent in to center using your finger.
Make all dough ball following the same process. Cover it and keep aside.
Heat oil in a kadhai at medium heat. Once oil is hot enough drop 6-7 dough balls at a time into hot oil. reduce the heat at low to medium.
Fry them from both side till golden brown.
Once its done, remove it from hot oil.
Once fried, drop into warm sugar syrup which we made earlier step. Let it soak for 2-3 minutes from both side. Fry all badushai following the same process.
Remove it from sugar syrup and transfer into plate. Garnish with chopped pistachios. Once it cools down completely, store into air tight container.
Crispy from out side and juicy from inside, delicious badushai are ready.
Serve this mini Indian doughnuts as a dessert for your guests.
Celebrate your occasions with this delicious sweet.
Recipe Notes
For Badushai dough should be stiff
Make dough very gently by mixing. The dough should be cracky consistency not smooth dough.
Once fried, immediately soak into warm sugar syrup.
The sugar syrup should be 1 thread consistency and warm while dropping fried badushai.