For the dough 

• Take a wide bowl, add ghee and with a wired whisk, beat the ghee until it is smooth, light and fluffy. Add fresh curd, baking with a spoon or whisk, whip the curd with the creamed ghee. Mix till light and smooth.
• Now add all- purpose flour ix curd, baking powder and baking soda. Stir. After few seconds, curd will become frothy, at that time add ghee. Whisk well till everything gets combined.
• Now add sugar and salt and mix.
• Then add maida. Using your fingers combine everything till it resembles a crumbly texture.
• Gradually add cold water with a spoon and knead a stiff yet smooth dough. Do not knead too much. Cover and keep aside for 20-25 minutes.

For the sugar syrup

• In a sauce pan add in sugar and water, and cook on a medium flame, keep stirring until the sugar dissolves and the mixture comes to a boil.
• Once the syrup comes to a boil, add few drops of lemon juice and saffron-water mixture and allow to simmer until you get a one string(thread) consistency. Keep aside.

Preparing Balushahi 

• After resting time, knead the dough gently with few drops of ghee.
• Divide the dough into 7 equal portions and make round balls. Make a dent in the center of each ball.
• Heat oil. Once the oil is slightly hot, immerse prepared balls. Oil should not be too hot. We have to cook these on low flame. If you find the oil very hot, then switch off the flame while adding balls.
• Once you notice that the balls come floating up to the surface flip over and fry until the bottom half is darker golden brown. Remember it is important to fry on low flame so it gets evenly cooked from inside. This will take about total 20 minutes, approx 10 minutes each side.
• Once these are well cooked, remove from oil. After few seconds, immerse fried balushahis in warm sugar syrup. If the syrup has become thick, you may add little water and warm it.
• Soak for about 15-20 minutes. Make sure balushahis are coated well with the sugar syrup from both sides.
• Remove balushahis from sugar syrup and place on a wire rack/sieve for a few seconds so that excess syrup gets drained.
• Garnish balushahis with sliced pistachios. You may even garnish them with your favourite nuts.