All purpose flour – 3 cups
Ghee / Shortening – Slightly less than 1 cup
Sugar – 4 tbsp
Thick curd – 1 tbsp
Baking powder – 1/4 tsp ( heaped)
Salt – a generous pinch
Oil for deep frying
Powdered cardamom – a generous pinch
For the sugar syrup
Sugar – 11/2 cups
Water – 1/4 cup
Rose essence – 1/4 tsp
Mix together the curd, baking soda & 4 tbsps of sugar. Add the flour, powdered cardamom, ghee & mix well. Add water little by little & knead well till you get a chapathi like dough. Apply a little oil on the dough & keep covered for 1 hour.
Make lemon sized balls from the dogh & flatten it with your hands like you do for vadas. Deep fry in hot oil till golden brown; drain on paper towels & let cool to room temperature.
Dip the cooled balushahis in the hot sugar syrup & transfer to a greased rack. Let cool for 2 hours.
For the sugar syrup combine together the sugar & water & let boil on slow fire. The sugar should melt completely & the syrup should reach 1 string consistency. Add the powdered cardamom & remove from heat.