Knead the dough well, so that they don't have any cracks. A crack may break up the badushas while frying.
If you are worried about the consistency of the syrup like me, then just keep boiling it till it becomes thick. When you lift some syrup with your wooden spoon, the syrup would drop from it as one drop each rather than a stream. This is a good indicator.
For frying the badusha, keep the flame medium high, put the badusha, it will start to sizzle. Immediately push the flame to the lowest. Keep frying on lowest till, flipping to ensure both sides get the same color. Cooking on low flame longer will ensure that the badusha is well cooked inside.