Take 2.5 cup refined flour. Add 1 tsp baking powder to it. Mix well. Add 1/2 cup ghee to it. Mix well again. Add water in small portions to make dough. Make sure you just bind it keep it aside for 10 to 15 minutes to set.

To prepare sugar syrup, add 2.5 cup sugar in a vessel add 1.5 cup water to it. Cook until the sugar dissolves in water. Stir it at regular intervals check it. The last drop of sugar syrup should form a single thread.when sugar syrup is ready. Add cardamom powder and saffron strands to it stir once. Place the sugar syrup. Cover and keep it. So that it doesn't cool down quickly.

Dough is set and ready. Squash it slightly. Keep dough layered. Break the lump of dough make a log from it. Make a small ball. Meanwhile heat up a wok with ghee.

To shape the balushahi, lift a dough ball. Give it a round shape. Press it and make a hollow from one side. Lift a dough ball. Give it a round shape. Press it and make a bit hollow from both side. Place the shaped balushahi in a plate.

Check ghee is sufficient hot, you need less hot oil like to fry the balushahi. Put the balushahi fry. Fry on low flame, when they float over the ghee, when golden brown from below, flip them slightly increase flame and fry well until golden brown from all sides. When fried and ready.

Take out the balushahi and drop it in sugar syrup. Dip it.

All the balushahi are fried and ready. It takes to 20 to 21 minutes to fry balushahi at once.

To garnish place balushahi in a plate. Balushahi can be stored in refrigerator and eaten up to 15 days.