Add all purpose flour, salt, baking powder ghee and yogurt in a mixing bowl.
Add ice cold water and make a soft dough. Cover the dough and rest for 30 minutes.
Divide the dough in equal small ball sizes as it will increase in size after frying.
In a heavy bottomed karahi deep fry on very low flame so that they are cooked from inside. Fry it on very low heat so that it gets cooked nicely from inside. Flip the side and fry from both sides. It will take 25-30 minutes for frying.
Remove it in a plate when done and let it cool completely.
In another pan add sugar and water and make a 2 string consistency syrup. Add cardamom powder and saffron in syrup.
Now dunk the fried balushahi in sugar syrup and remove it in a plate and let it dry for 2-3 hours. Store in air tight container.
