Ingredients

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3 cups plain flour (maida)
3/4 cup ghee, melted & cool
Curds 1/2 cup
1/4 tsp. soda bicarb
1/4 tsp. fine cardamom powder
ghee to deep fry

Syrup:
1-1/2 cups sugar
3/4 cup water
5-6 drops lemon juice

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Method :

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1. Sieve together flour, and soda. Add cardamom powder.
2. Rub in ghee thoroughly.
3. Add curds and mix in one direction only.
4. Make stiff dough, add a tbsp. of tepid water if required.
5. Keep aside covered in a cool place or fridge for 1-2 hours
6. Make small rounds balls about 3” in diameter.
7. Press to flatten a bit, and make depression in center with thumb.
8. This is the traditional balushahi shape.
9. Heat ghee well in frying pan, cool a bit, then add a few patties.
10. Return to slow flame. Do not invert until one side is pinkish.
11. Invert carefully with knife, and fry other side similarly.
12. Repeat for all dough.
13. Meanwhile prepare syrup of 1 thread with sugar, water and lemon juice.
14. Drain, cool a bit, tranfer to syrup, allow to soak for 5 minutes.
15. Remove and keep on a perforated plate to drain excess sy