Ingredients

• 3 cups - plain flour (maida)
• 3/4 cup - ghee, melted & cool
• curd - 1/2 cup
• 1/4 tsp - soda bicarb
• 1/4 tsp - fine cardamom powder
• ghee to deep fry
• Syrup:
• 1.5 cups - sugar
• 3/4 cup - water
• 5-6 drops lemon juice

How to Make Plain Balushahi

• Mix flour and soda together. Add cardamom powder.
• Rub in ghee thoroughly.
• Add curd and mix in one direction only.
• Make a stiff dough and add a tbsp of tepid water if required.
• Keep aside covered in a cool place or fridge for 1-2 hours
• Make small rounds balls about 3 inch in diameter.
• Press to flatten a bit, and make a depression in center with your thumb.
• This is the traditional balushahi shape.
• Heat ghee well in frying pan, cool a bit, then add a few patties.
• Return to a slow flame. Do not invert until one side is pinkish.
• Invert carefully with knife, and fry other side similarly.
• Repeat for all dough.
• Meanwhile prepare sugar syrup with water and lemon juice.
• Drain the balushahi and let them cool a bit. Then transfer them to the syrup. Allow them to soak for 5 minutes.
• Remove and keep on a perforated plate to drain excess syrup.
• Cool completely before transferring to air tight container.
• Sugar Coated Balushahis:
• Reheat remaining syrup till it doubles in thickness.
• Coat above balushahis with this, or dip on side in the syrup.
• Keep on mesh to cool, and let the sugar set to a white coat.
• Sprinkle some red rose petals and crushed cardamom over them to decorate.