• Do not knead the dough too much or more than 2 minutes. If you knead more than dough will become a smooth and your Badusha will not get flaky layered from inside.
• Always fry Badusha on low flame, till they get a golden shade. It has to be cooked on slow flame so that it will be cooked completely from inside.
• Try to keep the sugar syrup warm at all times. You can heat over low flame to warm it.