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- All-purpose flour/Maida – 1 cup
- Ghee / butter / oil – 2 tbsp for kneading
- Vegetable oil for deep frying
- Baking powder – ½ tsp.
- Few thread of Saffron (kesar) (soaked into warm water)
- Sugar – 2cups (as per your taste)
- Cardamom powder or whole cardamom – 3-4
- Pistachio, almonds, or other dry fruits – for garnishing
- Add Maida and baking powder in a bowl and mix it.
- Add ghee into the maida and mix it well, it will look like bread crumbs after mixing.
- Add little bit of water and knead the dough, if required add bit more water and knead.
- Cover it and keep it aside for 15 minutes.
- Add 2 cups sugar, 1 cup of water and whole cardamom into the pan to make sugar syrup.
- Add soaked saffron, and cook it until all the sugar dissolves into the water and become little thick (approx. 4-5 minutes).
- When the syrup is ready, turn off the heat.
- Check with your fingertip, when you see 1 thread of the sugar syrup between your fingertips, it means sugar syrup is ready.
- After 15 minutes make small balls from the dough, roll it between your palms and press with your thumb in the middle of it.
- The edges will be rough so that they get crispy from inside as well. Make the balls with rest of the dough.
- Heat oil into the pan/khadhai on low heat.
- Fry Balushahi on low heat, you need lot of patience while frying, if you increase the heat this might remain uncooked from inside.
- When it starts floating in the oil, flip the balushahi until it turns golden in color. You have to fry this on low heat.
- Take the fried Balushahi out of the oil.
- Dip the fried Balushahi, 4-5 at a time into the warm sugar syrup for 10 minutes and transfer to another plate.
- Balushahi is ready, garnish with grated Pista and serve.