For syrup: add sugar and water in a bowl and mix well. Then add some saffron and mix. Once it starts boiling add cardamom powder and mix. Add few drops of orange food color and boil for 7-8 minutes till syrup is little sticky. Switch of the heat and add 2-3 drops of lemon juice.(it save the syrup from being crystallized)

For balushahi: In a bowl add flour,salt and baking powder and mix.

Add ghee and water and gently mix it flour mixture(donor over-beat) cover the mixture and leave it for 10 minutes).

Stretch and break the dough 7-8 times. This gives the balushahi layers.

Take small portions and roll in one direction with gentle hands and make a hole in the center.

Heat ghee or oil on very low flame. To check drop a s piece of dough. If it settles down with some bubbles, it means ghee/oil is ready.

Put few balushahi at a time do not overcrowd it. Leave them and don’t mix them wait till they float up.(on low flame)

Once they start floating gently turn them over. Once it gets light brown increases the heat to medium. Once they have beautiful golden color take them out.

Let the balushahi cool for few minutes. Heat the syrup again a little (do not make it too hot) add the balushahi in the syrup for 10 minutes(turn them half way). Make sure balushahi is warm and syrup is warmer then balushahi.

Garnish the balushahi with some pistachio and serve and enjoy!!