- Mix the maida, ghee, and soda and knead to a soft dough, adding water if required. Shape into small balls, flatten a bit, and make a depression in the center by pressing with your thumb.
- Heat the ghee and deep fry first over high heat and then low heat till cooked through. Make a sugar syrup of one thread consistency. Soak the balushai in it for 5-10 minutes, strain out of the syrup and serve. you can store it in airtight container.