Dough:

1. Take All-purpose Flour, Baking Powder, Baking Soda, and also Salt in a bowl and mix those.
2. Now add Ghee to it and mix using the fingers until the mixture turns sand-like.
3. Add Curd and gather the mixture in one place.
4. Do not over-knead it as over-kneading may lead to gluten formation.
5. If needed add very little water while kneading.
6. The entire kneading process should not take more than 2 minutes.
7. Cover the dough with a cloth for 10 minutes.
8. Divide the dough into twelve equal portions.
9. Give those around shape however do not press much.
10. If the dough ball is having a few cracks on it, let those be as it is.
11. Now using your thumb make an impression in the mid so that there's a hole.
12. It would look like a small doughnut.
13. Shape the rest of the Balushahis.

Sugar Syrup:

1. Take Sugar along with water in a pan.
2. Add Green cardamom and also saffron to it and bring it to boil.
3. While boiling add lemon juice.
4. Remove the impurities from the top if needed.
5. The syrup should be of two-string consistency.
6. It will take around 8-9 minutes to make the syrup.

Frying the Balusahi:

1. Now heat oil in a pan.
2. Add 2 Tbsp. Ghee to it.
3. Keep the flame on the lower side.
4. The oil should not be over-heated.
5. Put 4-6 balusahis at one go depending on the size of the pan.
6. The balls should be dipped in the oil halfway through.
7. You need to fry those at low temperatures.
8. It will take 12-14 minutes to fry one batch.
9. The balls are super soft and hence you cannot turn those much while frying.
10. You can turn after the first three minutes of frying and then after every three minutes.
11. After 12-14 minutes the balls should have a nice golden brown color.
12. Strain those from the oil.

Soaking in Syrup!

1. In the meanwhile, warm the syrup. It should not be excessively hot.
2. Put around 5 Balusahis in one go and coat with the syrup.
3. Turn after 3 minutes and let it soaked.
4. It will take 10 minutes of soaking.

Garnishing!

1. Garnish the Balusahi with chopped Pistachios.
2. Dry those in room temperature before storing in an air-tight container.