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Directions

• For the Sugar Syrup: In a pot/ saucepan, put the sugar and water. On high heat, cook till the sugar dissolves completely. When the sugar dissolves completely, add the cardamom pods, saffron (optional) and lemon juice. Adding lemon juice prevents crytalization of sugar. Cook till the sugar syrup becomes little thick. Once done, cover the sugar syrup and keep it aside.
• For the Balushahi: In a bowl, add the maida/ plain flour. Add baking soda and salt, mix well. Then add the ghee/ oil, mix till well incorporated and till you get a crumbled texture. After adding ghee/ oil, the flour should hold shape in your palm. Then add the yogurt/ curd and mix well. Do not knead. Just mix. Now add only few tbsp of water, I added 2 tbsp of cold water and bring the flour together to get a soft dough. Do not knead the dough. Just bring the flour together to get a dough. Cover the dough with a damp cloth and keep it aside for 15 minutes.
• After 15 minutes, pull apart the dough and tuck three to four times. This process will gives the dough some flaky layers. Now place the dough on a working board, spread it with your plam, using a knife cut the dough into two halves, then place one half over the other and again spread it using your palm. Cut the dough into two halves and place one half over the other and spread. Repeat the process 3-4 times. This makes the dough flaky.
• Now divide the dough into four equal parts, take one part and rollit into smooth cylindrical shape. Do the same with the remaining parts of dough. Then divide the each rolled dough into 3 equal parts. Take one part of the small dough and roll it into a ball, make a dent in the middle. Repeat the process. You will get 12 balushahi out of that dough.
• Frying the Balushahi: Heat oil to fry the Balushahi. Heat the oil on very low heat for 10 minutes. Then put all the balushahi into the oil and do not shake the balushahi till they leave the bottom and afloat in the oil. Fry the balushahi on medium low heat. Once the bottom gets golden brown, flip and cook the other side till it gets golden brown in color.
• Once the Balushahi gets fried well, take them out of the oil and put it into the sugar syrup for 3-4 minutes. Then take them out of the syrup and serve warm or cold. Don’t keep the Balushahi in the syrup for too long as they may get soggy.
• Tips:
  Always heat the oil on low heat for 10 minutes and fry the balushahi on medium low heat. This will ensure even cooking till the center of the balushahi.