In a stainless steel vessel, add sugar and water and allow the sugar to dissolve on medium flame. Reduce flame to low, allow the sugar syrup to thicken lightly. The syrup should be sticky on touch and it should reach one string consistency (refer to images below). Add lemon juice and cardamom powder and turn off flame.
In a wide bowl, sift maida, baking powder and baking soda. Add sugar and mix well. Make a well in the center, add curd and mix with the maida to make a soft dough.
Coat the dough with oil and keep it aside for 3 hours.
To prepare badushah, pinch off lemon sized dough and roll into balls. Flatten the balls lightly and make a depression in the center using your thumb. Making the depression is crucial, so do not skip this step.
Heat oil in a deep pan (do not over heat). Add a small piece of dough into the oil and if it sizzles and comes to the surface, the oil is ready for deep frying. Reduce the heat (stove) to low.
Now add the flatten badushah and fry them to golden brown (will float and become light) in batches. Add the cooked batch of badushah to the warm sugar syrup and soak until the next batch is ready. do the same for all the badushah batch and serve.