Start shaping the badushas. You can make decorative ends as swirls or simply just like dougnuts by pressing the balls, making a dent with your thumb in the middle as shown below. See the video below the steps for making badusha swirls. When you shape them itself the badushas should be smooth...there should not be much cracks (for this kneading it to a soft pilable dough is very much important) because when we fry the badushas in oil, the cracks would open up big and sometimes they may even start to break.

Add sugar and water in a pan to make the sugar syrup. When the sugar syrups forms to a single string consistency then add saffron strands, elachi powder and lemon juice(this is to avoid crystallisation), keep aside. Simultaneously while making the sugar syrup itself you can start frying the badusha.

To be noted: It is very important to fry it only in this method to get perfect layered badushas : First heat oil in a kadai - check by adding a pinch of the batter if it rises immediately then that is the correct stage. Now add some 3 badushas and immediately switch off the stove.Let the badushas get cooked in the preheated oil....When the shh sounds leaves and the bubbles disappear, then switch it on. Keep in medium low flame, flip it to other side once it gets browned on one side and fry until golden brown(Do not fry in high flame). Follow the same procedure for frying the remaining badushas.