For making the syrup:
1)Prepare sugar syrup of 1 thread consistency by boiling together sugar, water and lemon juice.
For making Balushahis:
1)Sieve together flour and soda.
Add cardamom powder.
Rub in ghee thoroughly.
Add curd and mix them together in one direction.
Make a stiff dough. Add a tbsp of tepid water if required.
Keep it aside covered in a cool place or fridge for 1-2 hours.
Make small round balls about 3÷ in diameter. Press to flatten a bit, and make depression in center with thumb. This is the traditional balushahi shape.
Heat ghee in a frying pan.
Add a few patties and reduce the flame. Do not turn the side until one side is pinkish.
Follow the same procedure for the rest of the patties.
Drain and leave it to cool.
Put them in the sugar syrup and allow them to soak for 5 minutes.
Remove and keep on a perforated plate to drain off the excess syrup.
Allow it to cool.
:- Store in an air tight container.
For making sugar coated Balushahis:
1)Reheat the remaining syrup till
2 1/2 thread consistency is obtained.
Coat the above balushahis with this or dip inside the syrup.
Keep on mesh to cool and let the sugar set to a white coat.
Sprinkle some red rose petals and crushed cardamom over them.