Sieve together the All purpose flour, baking soda, salt and cardamom powder twice or thrice.
Add the ghee and mix it up first using your fingers. Now grab the flour in both your hands and rub the flour, till all the ghee is incorporated into the flour and it resembles bread crumbs. Do this for at least 3-5 minutes.
Next add the cold curd to the flour in a scattered pattern. Mix the curd with the flour using your fingers. At this stage most of the dough will be dry. Sprinkle water as needed to make a coarse dough. For 3 cups of flour I needed around 1/2 cup of water.
Start patting by picking up the dry flour and pressing onto the centre. Keep doing this till you see no more dry flour. The dough will look rough. Cover it with a wet cloth and let it rest for 15 minutes.
When the dough is resting, prepare the sugar syrup, by heating up the sugar with the water. Let the sugar melt and boil. If your sugar has impurities add the milk to the boiling syrup. As it boils you can see dirt floating as a foam on top. Skim and discard as it forms. You can skip this step if your sugar is clean.
As the sugar thickens, check for single string consistency.That is when you take a drop of the boiling syrup in your index finger, touch it with your thumb, and try to pull back the thumb it will form a single string between the two fingers.
Switch off the flame and add the lemon juice. Keep aside.
Now make small roundels out of the dough by pinching off a piece and rolling between your palms. Be gentle in rolling , and don't smooth out the edges. Flatten it and make a dent in the centre. No need to knead the dough after resting. Straightaway pinch the dough and proceed. Heat the oil in medium flame. Drop the flattened pieces of dough, as fits your frying pan.Ensure that you do not overcrowd as these will double in size after frying. Turn the flame to the lowest setting and let the badusha cook. Once it rises to the top , flip over and cook both sides become golden brown. Always maintain the temperature of the oil to very minimum bubbles. If it starts bubbling up too much remove the vessel from the stove. Once all the bubbles die down, put it back on the stove. Keep doing this till all badushas are cooked.
Now for immersing in sugar syrup, you can do it in two ways. Once cooked you can drain the oil from the badushas and straightaway add it to the syrup, which will give you very soft badushas. If you are looking for a crispy outside and soft inside, drain them on to a kitchen towel, rest for a few minutes and then put them into the syrup.
Keep them soaking for about 5 minutes, after which you can transfer it to a plate keeping them apart from each other. At this stage you can add the garnishings like thinly slit pistachios, cashews or even thin strings of dessicated coconut .
Wait patiently till all the glossy syrup is absorbed into the badusha, and it becomes totally dry on the outside.
Serve them to your family and friends and get ready to bask in their appreciation. Unlike donuts these taste very good from the next day.
It can be stored for 7 days in an air tight container at room temperature. But seriously this sweet has never seen 7 days in my house.