Balushahi

• Add ¼ cup chilled fresh curd, again with a spoon or spatula or a small wired whisk, mix and whip the curd with the creamed ghee.
• Now using a sieve, take maida in it. Place it on the bowl itself. You can also sift the flour separately in a plate or tray.
• Add salt, baking soda and baking powder.

• Sift directly in the creamed ghee and curd.
• Mix the flour lightly with the creamed ghee.
• Sprinkle some cold water in parts and begin to mix it. Add 2 to 3 tablespoons water at a time and mix.
• Mix and combine everything to form a soft dough.
• Cover the dough and keep aside for 15 minutes. Use light pressure from hands and form a dough.

• Meanwhile make sugar syrup.
• Take sugar in a pan.
• Add ½ cup water and mix.
• Place the pan on a low flame.
• When all the sugar has dissolved, add cardamom powder. Then add 10 to 12 saffron strands. Stir again.
• Simmer till the syrup becomes sticky or you get ½ string consistency in the syrup.

Frying Balushahi

• Heat oil in a kadai.
• Pinch small to medium-sized balls from the dough. Roll them gently and lightly between your palms.
• You can flatten them slightly if you want.
• Make 5 to 6 badhusha depending on the size of kadai.
• Check a tiny piece of the badhusha dough in the medium hot oil.
• Add 5 balushahi depending on the size of kadai. It will expand in oil while frying.
• Now lift the kadai and place it again on a low flame.
• Frying balushahi on a low flame takes about 12 to 15 minutes.
• Fry till golden and crisp.
• Using a slotted spoon remove them draining the extra oil.
• Place them on kitchen paper towels.

• When fried balushahi are still hot, place them in the hot or warm sugar syrup.
• Let these badusha soak in the sugar syrup for about 14 to 15 minutes.
• Using tongs or spoon, lift each balushahi and place it in a serving tray or bowl.
• Sprinkle 1 to 2 tablespoons of pistachios all over.
• Serve balushahi as a sweet.