First, take a bowl. Add ghee and water into a bowl then mix well. After that mix 1 tbsp baking powder and 2 tbsp curd mix in them.
Add the maida and knead into a soft dough. Cover the dough with a cloth and allow it to rest for ten minutes.
Divide the dough into equal portions shape into smooth balls. Make a slight dent in the center of the ball with your thumb. Keep the balls covered.
Heat oil in a kadhai on medium heat. Gently slide in the prepared dough balls, five to six at a time, and deep-fry on low heat.
The balushahi will start floating to the top. Turn gently and fry the other side till golden. Remove with a slotted spoon and drain on absorbent paper.
Cook the sugar with one cup of water in a deep non-stick pan on high heat, stirring occasionally, till the sugar dissolves. Continue to cook till the syrup attains a two-string consistency.
Remove the syrup from heat and add cardamom. soak the balushahi in it for 10 mins.
Remove the balushahi from the sugar syrup and place on a serving plate. Decorate with the pistachios. Set aside for two to three hours till the sugar in balushahi set in for 10 mins.
