To make Balushahi, first add the all-purpose flour to a mixing bowl. Add the baking powder and mix well, then add the ghee and combine thoroughly.

To check if the shortening is right, take a little flour mixture in your hand and press it into a fist. If it holds together like a ball, the shortening is perfect. Gradually add water and mix to form a dough. Do not knead until smooth; just bind it so it stays flaky. Cover the dough and let it rest for 20 minutes.

After 20 minutes, divide the dough into small balls. Flatten each ball, fill the center with a little charoli and raisins, then shape it back into a ball and press the center gently with your thumb. Prepare all the Balushahi this way. This amount makes about 10 Balushahi.

Heat 1 cup (250 grams) ghee in a deep pan until just warm, then add all the Balushahi. Lower the heat and fry them on low, turning occasionally, for 30 minutes. When they are golden on both sides, remove from the ghee. Your fluffy Balushahi are now ready.

To make the sugar syrup: Place a saucepan on the stove, add 1 cup (200 grams) sugar and 2 cups water, and bring to a boil.

Soak the saffron strands in a little water separately. When the syrup comes to a boil and the sugar dissolves, add the saffron water with the strands to the syrup.

Next, add the cardamom powder. Make the syrup on high heat. When it becomes slightly sticky, turn off the heat. You do not need to make a thread consistency syrup. The saffron and cardamom give the syrup a wonderful flavor.

When the syrup is just warm, add the prepared Balushahi and let them soak for 30 minutes so the syrup is absorbed inside.