Take the sugar and water in pan. Heat over a medium flame till the sugar dissolves completely. Stir occasionally till the syrup is of a 2-thread consistency.

Take the flour and baking soda in a bowl, mix well. Add 1/4 cup ghee, rub with finger tips. This should have the texture of bread crumbs.

Add the whipped curd to the flour, mix well, splash ice-cold water, a little at a time, and knead till the dough is semi-stiff but pliable. Take care to not over-knead the dough, that may make the balushahi hard.

Cover the dough, keep aside for 45min – 1 hour.

Tear small dough balls off the dough, using your palms, form small size balls. Do not overwork. Tap gently in the center to form a small depression.

Heat the oil and 3 tbsp ghee in a pan over a low flame till just warm. (Take care to not over-heat the oil. If the oil is very hot, the outside of the balushahi shall brown very quickly while the inside shall remain uncooked.)

Fry the dough balls gently over a low flame till they fluff up and gradually rise to the surface. Continue frying till golden brown on all sides. It takes 20-25 odd minutes to fry a batch. Keep aside the balushahi over a kitchen towel.

Allow the oil to cool before proceeding to fry the next batch.

Warm the sugar syrup. Add the fried balushahi to the sugar syrup, allow to soak for 5 odd minutes.

Remove the balushahi from the syrup, allow them cool to to room temperature. Serve.