Bollas

1. Sift the flour, baking powder, and elaichi/cardamon.
2. Beat the rest of the ingredients, butter, sugar, vanilla essence, egg, and buttermilk, and mix well with the dry ingredients
3. Deep fry in oil until golden brown.
4. Take care not to fry it in too hot oil and too fast as bollas will be still raw
   in the center.
5. Dip a teaspoon in hot oil first and then scoop a teaspoon of batter into the oil.
6. Fry the bollas to a golden brown
7. Put on a paper towel to drain off excess oil.

Syrup

1. Syrup the bollas in lemon flavor syrup and sprinkle fine coconut over it.
2. Mix the sugar, water, and lemon juice, and allow to simmer on low heat until syrupy.

Variation:

1. Add two pieces of stick cinnamon and two cardamom pods while boiling the syrup.
2. Add citric acid OR a small piece of butter to prevent sugar from crystallizing.

This will make plus-minus 25 bollas if using teaspoon size.