Balushahi

Method

1. Make the syrup first. Put 100 g of sugar, 60 ml of water and 2 crushed cardamom pods in a small pan over medium heat, stir until the sugar dissolves, then simmer 5-6 minutes to a one-thread syrup — a drop pulled between finger and thumb should form a single sticky thread. Turn off the heat and keep it warm and pourable.
2. In a bowl, mix 100 g of sifted plain flour with 0.25 tsp of bicarbonate of soda and 1 pinch of salt. Add 20 g of soft ghee and rub it in with your fingertips for 2-3 minutes until the flour looks like coarse breadcrumbs and holds its shape when squeezed — this fat is what gives balushahi its flakiness.
3. Add 2 tbsp of whisked yogurt and gather the mixture with your fingers into a soft, slightly sticky dough. Do not knead — press it together only until there are no dry patches, adding a teaspoon of water if needed. Cover with a damp cloth and rest 15 minutes.