Make the Dough: Mix Flour, Baking Soda & Baking Powder. Add cold butter and crumble using your hand until its sand-like texture. Add Curd and combine but DO NOT knead. Keep in the refrigerator for about 30 minutes. Do not skip this step.
Divide into 12 equal parts. I weighed it to be 21 grams per dough ball. Roll and make a thumb impression. Keep it small as the Dough will double its size when fried.
Make the syrup by combining sugar and water. Flavor the syrup with crushed Cardamom & Saffron. Boil the water until it is a little thick, about 4=5 minutes. keep it little watery as it will thick while you fry the doughnuts.
Fry the balls in medium-low temperature, the balls should not float when added to the oil. It should just sizzle! Fry in small batches to maintain oil temperature. Flip once or twice only as the doughnuts are delicate and flaky!
Glaze the warm donuts with the prepared syrup. Decorate with silver leaf or the nuts. Store in the fridge for a week.