Preparing Balushahi

Take a large mixing dish. In a sifter add all purpose flour, baking powder and baking soda. Sift everything together.

Make a well in middle of flour then add ghee.

Then add curd/yogurt.

Mix the flour with soft hands to form crumble like texture.

Then add iced cold water. Start gathering the mixture to form dough.

Smooth the dough out. There will be cracks that's absolutely fine.

Now rest the dough for 45 minutes to 1 hour. The dough will be softened now.

Flat the dough with the help of your palm and fold them few times to form more layers.

Shape the dough into log and cut into equal parts.

Take a dough ball, mash it with fingers to soften the dough. Then place it between palms of your hands and roll it.

Make a deep dent in centre. Prepare all balushahi like this.

Place a wok over medium heat. Then add oil.

To check correct temperature add a small dough ball if it bounce back after 2- 3 seconds to surface of oil  it means that's correct temperature.

Switch off the gas.

Then add balushahi. They will sink down and release small bubbles. Once sizzling stops completely, switch on the gas again and keep on the minimum possible heat.

Let them cook till they floats to surface of oil. It means they have cooked on lower side. Flip them to cook another side.

Once they are cooked and change colour to light brown colour. Take them out and drain oil in a paper tissue.

Place a pan over medium heat. Add water and sugar.

Let it come to a boil and add crushed cardamom. Simmer the sugar syrup for 2-3 minutes.

Switch off the gas and add rose essence.

Check the consistency of sugar syrup. It should be small one thread consistency.

Mixing Balushahi with Sugar Syrup

Dip the balushahi in syrup and hold the balushahi in syrup for 2 seconds with the help of spoon.