Shift the flour along with Baking soda.

Get the butter to room temperature if it was refrigerated. Crumble the flour with the butter well until you know the flour is completely mixed with the butter.

Slowly add the water and start kneading the flour into a dough. Keep kneading until you get a dough that is very soft but elastic in texture. When you punch it, it should punch back. It is very important to have the dough very pliable and soft.

We didn't rest the dough but you can allow it to rest for 10 mins if you need.

Meanwhile, heat the oil in a Kadai or Pan.

When you are set to fry the Badushas, pinch out small balls from the dough. Circle them between your hands to form perfect balls. Then using your palm, press them down to form a circle. Then press your index finger in the middle to make a dent. It mostly punches back, but make sure you press the hole down.

Now I don't know the reason why this dent is made. But I am guessing it is basically to give a shape and look, plus the required shape to get cooked differently on all sides.

To pleat the corners, after you have made the circles start from one side, press out and press in. Continue doing this to join the start line. You will end up having a disc that looks like pleated on the outer edge with a bulge in the middle.

Once you have about 4 to 5, fry them in batches on medium flame. Ensure the heat is maintained at the same level so that it gets cooked in the inner well.

When it is cooked on both sides, drain them on a kitchen towel.

Mix the sugar with water and melt it. I normally strain it to remove the impurities. But you can add 1 tsp of milk which will get the impurities to surface to the top, which can be easily removed.

Continue cooking till you get one thread consistency. This can be checked by touching the syrup between your index and thumb. You will see one thread formed when you move your fingers away from each other.

At this stage add the cardamom, let it cook for few more seconds and switch off the flame.

Dip the cooked Badushas into the hot syrup, press down well using a ladle. Allow a couple of minutes of standing time, remove out of the pan. It will absorb syrup when both are quite hot.

If the Syrup gets cold, you can heat it again on low flame. If required add little water to thin it.

Once all the Badushas are done, spread them on a plate, allowing it to cool down a bit.

These are normally supposed to stay good for 10 days when stored well.