Balushahi

1. 1
   boil · ~10 min

   Make the sugar syrup.

   1.Combine sugar, water, cardamom pods, and saffron in a saucepan.

   2.Bring to a boil, add lemon juice, and simmer until sticky — about 8 to 10 minutes.

   3.Switch off heat. The syrup should be warm, not piping hot, when used.

   TIPOne-string consistency is what you need — drop a little syrup between your thumb and forefinger; it should form a single sticky thread.
2. 2
   mix · ~15 min

   Mix the dough.

   1.In a large mixing bowl, combine flour and baking soda.

   2.Add cold ghee and rub it into the flour with your fingertips until the mixture looks like breadcrumbs.

   3.Add cold yogurt and mix gently to form a stiff, smooth dough. Do not knead heavily.

   4.Cover and rest the dough for 10 minutes.

   TIPUse only your fingertips to rub the ghee — the warmth of your palms can melt the fat, which prevents the flaky layers from forming.
3. 3
   prep · ~5 min

   Shape the balushahi.

   1.Divide the rested dough into 12 equal portions and roll each into a smooth ball.

   2.Take each ball, flatten it slightly into a disc about 1.5 inches wide.

   3.Press a shallow indent into the center of each disc with your thumb — this helps it cook through.
4. 4
   fry · ~15 min

   Fry the balushahi low and slow.

   1.Heat oil in a heavy-bottomed pan over medium heat — it should be moderately hot, not smoking (around 150°C / 300°F).

   2.Gently slide in 4 to 5 discs at a time. The oil should bubble softly around them.

   3.Fry on very low heat, turning occasionally, until golden-brown and crisp. This takes 12 to 15 minutes per batch.

   4.Remove with a slotted spoon and drain briefly on paper towels.

   TIPLow heat is non-negotiable. High heat will brown the outside but leave the center raw and doughy. Patience gives you a uniform golden crust and flaky interior.
5. 5
   mix · ~15 min

   Soak in warm sugar syrup.

   1.While the fried balushahi are still slightly warm, drop them into the warm sugar syrup.

   2.Let them soak for 10 to 15 minutes, turning once midway so both sides absorb the syrup.

   3.They will plump up slightly and develop a glossy coat.

   TIPBoth the balushahi and the syrup should be warm when they meet — if one is cold, the syrup won't penetrate and the sweets stay dry inside.
6. 6
   garnish · ~1 min

   Garnish with pistachios and serve.

   1.Lift the soaked balushahi out of the syrup and arrange them on a plate.

   2.Scatter sliced pistachios over each piece while the surface is still tacky.

   3.Let them set for 30 minutes before serving.

   TIPBalushahi taste even better the next day — store them at room temperature in an airtight container overnight, and the syrup settles beautifully into the layers.

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