Sift the flour, baking powder and the baking soda through a sieve.Keep aside.
In a bowl, beat the curd or yogurt and add the flour to it.Gently and lightly,
knead in the flour mixture to the yogurt mixture. Do not do it vigourously. Put the dough aside for an hour and allow it to
rise.
Make a sugar syrup using the sugar in 6 cups water. Boil it till it has a
two string consistency.
Knead dough lightly, once again. Divide it into small three inch diameter
balls. Flatten the ball by pressing lightly. Make a depression in the centre with your thumb.
In a karhai , heat the vanaspati ghee. Lower the heat and deep fry the balushais,
two or three at a time allowing room for them to expand. Ladle ghee over the balushais as you fry. They will puff out and
almost double in size. Fry them till they are a light brown colour.
Remove and slip the balushais into the sugar syrup.
When well soaked, remove and keep aside to cool. As they cool they will have
a thin sugar-coat on each balushai.
