Make the Dough: In a large mixing bowl, combine the all-purpose flour, baking soda, and salt. Add the ghee and mix until the mixture resembles coarse crumbs.

Add the yogurt and mix gently to form a soft dough. If the dough is too dry, add a little milk to achieve the right consistency. Cover the dough with a damp cloth and let it rest for about 15 minutes.

Prepare the Sugar Syrup: In a saucepan, combine the sugar, water, and cardamom pods. Heat over medium flame until the sugar dissolves completely. Add saffron strands and lemon juice. Continue to cook until the syrup reaches a one-string consistency (when a drop of syrup forms a single thread when pulled between your fingers). Set aside.

Flatten the dough and divide it into equal portions.

Divide the dough into small balls (about the size of a walnut) and flatten each ball slightly. Use your finger to make a small indentation in the center of each piece.

Divide the dough into small balls (about the size of a walnut) and flatten each ball slightly. Use your finger to make a small indentation in the center of each piece.

Heat ghee or oil in a deep pan over low to medium heat. Carefully slide the dough pieces into the hot oil.

Fry them slowly, turning occasionally, until they are golden brown and cooked through (about 8-10 minutes). Be sure to maintain a low flame to cook the Balushahi evenly.

Remove the fried Balushahi from the oil and drain on paper towels. While still warm, dip each piece into the prepared sugar syrup. Let them soak for a few seconds, then remove and place on a wire rack or plate to let the excess syrup drain off.

Once the syrup has settled and the Balushahi has cooled to room temperature, they are ready to be enjoyed. Serve them as a delightful treat at festive occasions or simply as a sweet indulgence.