Mix the flour, baking soda and salt into a large bowl. Add ghee and mix till well combined.
Add the curd and mix well add milk and knead into a soft dough. Cover the dough with a moist cloth and allow it to rest for 30 minutes
Divide the dough into equal portions (about 12 to 13)and shape into smooth balls. Take care not to overwork the dough. Make a slight dent in the centre of the ball with your thumb. Keep the balls covered.
Heat sufficient ghee in a non-stick kadai on medium heat. Gently slide in the prepared dough balls and deep-fry on low heat.
Gradually the balushahi will start floating to the top. Turn gently and fry the other side till golden. They take around 35-40 minutes.
Remove and drain on absorbent paper. Set aside to cool till they reach room temperature
For Sugar syrup :-Cook the sugar with one cup of water in a deep non-stick pan on high heat, stirring occasionally, till the sugar dissolves. Add cardamom. Add the milk to the cooking syrup. Collect the scum which rises to the surface with a ladle and discard. Continue to cook till the syrup attains a two-string consistency.
Remove the syrup from heat and soak the cooled balushahi in it for two hours.
Gently remove the balushahi from the sugar syrup and place on a serving plate and garnish with some almonds. enjoy.
