Syrup

1. In a saucepan, add 1/3 cup water, 1 cup sugar, and 4 crushed cardamom pods over medium heat.
2. Bring it to a boil, then lower the heat and let it simmer until it reaches a light one-thread consistency. It should feel slightly sticky between your fingers, not thick like honey.
3. Turn off the heat and keep the syrup warm, not hot. If it thickens too much later, just add a splash of warm water and loosen it slightly.

Balushahi

1. In a mixing bowl, combine 1 cup all-purpose flour, 1/4 tsp baking soda, and 1/8 tsp baking powder.
2. Add 1/4 cup cold unsalted butter and rub it into the flour with your fingers until it looks crumbly, almost like coarse sand.
3. Slowly add 1/4 cup cold yogurt, a little at a time, and gently bring it together into a soft dough.
4. Don’t knead it. Just press it together until it holds. If it feels too dry, add a tiny bit more yogurt, but go easy.
5. Cover and let the dough rest for 30 minutes.
6. After resting, gently press the dough just enough so it comes together smoothly. Don’t overwork it.
7. Divide into 12 equal portions.
8. Roll each into a rough ball. They’ll have cracks; that’s actually what you want. Press a deep dent in the centre of each one.

Frying

1. Heat oil in a wide, flat pan. The oil should be on low heat the whole time.
2. Test with a tiny piece of dough. It should rise slowly with small bubbles. If it pops up fast, your oil is too hot.
3. Carefully place the Balushahi into the oil. Don’t overcrowd the pan.
4. Let them sit without touching for about 2 to 3 minutes.
5. They’ll slowly float up. After that, turn gently. Fry on low heat, turning occasionally, for about 10 to 12 minutes total until evenly golden brown.
6. Low and slow is key here. If the oil is too hot, they’ll brown outside but stay raw inside.
7. Remove and place on a paper towel to drain excess oil.
8. Let them cool slightly for about 2 to 3 minutes.

Soaking

1. Dip each warm Balushahi into the warm syrup, turning gently so it’s coated all over.
2. Don’t leave them sitting in the syrup; just a quick dip is enough, or they’ll get too soft.
3. Place on a tray and sprinkle with about 1 tbsp sliced pistachios.
4. Let them sit for 10 minutes before serving so the syrup settles in.