Sift the flour and baking soda together into a large bowl add 6 tsps ghee

Meanwhile cook the sugar in a deep non stick pan with one cup water

Rub the ghee into the floor till the mixtures resembles breadcrumbs add yogurt and mix add little water at a time and knead into a medium soft dough cover with a damp cloth and rest for about 45 minutes

Cook the sugar stirring occasionally till the sugar dissolves add milk so that the scum rises to the surface carefully remove this scum and discard continue to cook till the syrup reaches a two string consistency

Heat sufficient ghee in a kadai taking care that it is mildly hot

Divide the dough into 12 equal portions and shape into smooth balls if you wish you can make them smaller make a slight dent in the center of each ball with your thumb

Gently slide the dough balls into the ghee a few at a time and deep fry on low heat if necessary you may place a tawa below the kadai so that the ghee does not get too hot.

Gradually the balushahis will start floating to the top turn gently and cook on the other side till Golden the entire process may take around 30-40 minutes drain on absorbent paper set aside to cool down to room temperature.

Soak the cooled balushahis in warm syrup for 2 hours

Gently remove the balushahis from the sugar syrup and place on a serving plate do garnish with dry fruits