Badusha

Instructions

1. Prepare the dough
   In a large mixing bowl, combine the all-purpose flour, baking soda, and salt. Add the ghee and mix well until it resembles breadcrumbs. Gradually add yogurt and knead into a soft, smooth dough. Cover with a damp cloth and let it rest for 15 minutes.
2. Shape the Badusha
   Divide the dough into 16 equal portions. Roll each portion into a smooth ball, then flatten slightly with your palm. Using your thumb, make an indentation in the center of each flattened dough ball. The depression should be prominent but shouldn't go all the way through.
3. Fry the pastries
   Heat ghee in a deep pan over medium-low heat. Once the ghee is hot (but not smoking), carefully slide in the shaped dough pieces, 4-5 at a time, making sure not to overcrowd the pan. Fry until they turn golden brown on all sides, about 10-12 minutes. The key is to fry them slowly at a lower temperature to ensure they cook evenly. Remove with a slotted spoon and drain on paper towels.
4. Prepare sugar syrup
   In a separate pan, combine sugar and water. Bring to a boil, stirring until the sugar dissolves completely. Add cardamom powder, saffron strands (if using), and lemon juice. Simmer for 5-7 minutes until the syrup reaches a one-string consistency (when a drop of syrup is taken between thumb and forefinger and pulled apart, it forms a single thread).
5. Soak in syrup
   While the syrup is still hot, dip the fried badusha into it for about 30 seconds. Remove them with a slotted spoon and place on a serving plate. Garnish with chopped pistachios while the syrup is still wet so they stick to the surface.
6. Cool and serve
   Allow the badusha to cool completely. As they cool, they will absorb more syrup and become more flavorful. Store in an airtight container if not serving immediately. They can be kept at room temperature for up to a week.