For the BALUSHAHI dough: We need to mix in a large bowl 4 tbsp ghee & 3/4 tbsp Plain Curd (using the same spoon)- Give it a nice mix...then, add in two batches 1 Cup Maida & 1/4 tsp of Baking Powder & Soda each...post sifting well

Now, prepare the dough with the given measurements- allow it to sit/rest for at least 20-30 mins. Post covering the bowl….

Now, while the dough is resting- prepare the sugar syrup/chasni, following the given measurements...add to it, a thin slice of lemon juice to avoid crystallising

Coming back to the dough, give it the shape of the donuts & it should yield about 12-15 pieces, according to the sizes maintained

Take a Wok/Kadhai for deep frying the BALUSHAHI- use ONLY vegetable/refined oil, take the oil generously, fry them in batches & leaving spaces between them- not more than 7/8 pieces in a batch

The flame need be absolutely in it's LOW all along the frying procedures...need to flip their sides very carefully & cautiously

Refer to the pics given down below 👇🏻

To make this leafy design: Take one dough-ball- roll it out as a puri sized- Then, with a sharp knife or pizza cutter, leaving out the header & bottom edges- Mark out into medium-thin strips, then fold the strips as shown in the pics given- Taking one edge in hands put it in between the total strips made once & the other one the same way to its opposite side

It’s slightly difficult to illustrate in mere words without showing each & every step wise but I’m sure, those who does make sweets or are keen to learn the techniques- They can get it pretty well, it’s according to me- All about your own creativity & you needn’t starkly follow anyone else’s blindly- You can create/re-create your own, always

Once done, take them out in the strainer/kitchen towel & then put them back to the prepared warm sugar syrup for getting immersed- each sides for about a minute or so & the process should be repeated 3/4 times min. Our BALUSHAHI is now, all set to go... put the stage on fire