|Soda bicarbonate||1 Pinch|
|Ghee||45 Gram (3 Tablespoons)|
|Sugar||1 Cup (16 tbs)|
|Lemon juice||1 Teaspoon (Adjust Quantity As Needed)|
|Cardamom seeds||1⁄4 Teaspoon|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Ghee/Vanaspati||2 Cup (32 tbs) (For Deep Frying)|
Sift together flour, salt and soda.
Rub in fat.
Add cardamom, curds and enough water to make a stiff dough.
Divide dough into 12 portions.
Make balls and flatten between two palms, so as to have the centre thinner than the edges.
Pierce a toothpick in the centre and make a small hole.
Heat ghee or vanaspati in a frying pan.
Remove from heat.
Let cool slightly.
Place on very low heat and fry balushai on extremely low heat for 10 minutes without disturbing them.
Turn over and let the other side fry.
When light brown remove from fat.
Use fork to turn and remove balushai from fat.
Combine sugar with enough water to cover it in a pan and place them on medium heat.
Stir till sugar is dissolved.
Bring to boil.
Sprinkle lemon juice to clarify syrup.
When the syrup reaches one thread consistency, remove from heat.
Stir the syrup till it becomes slightly thick.
Dip balushai one by one in the syrup and put them on an oil greased tray.
Garnish with nuts(if desired) before the syrup sets.