Balushahi for ICC

Badushah or Balushahi  both are almost same recipes only the names are different. In North India they know this as Balushahi. Not only in Indian cuisine it is very popular in Nepali, Pakistaani and Bangladeshi cuisines but with different names. In south India it is very popular as Badushah. What every the name was it is my Fathers and my favorite sweet.
This is the challenge for this month Indian Cooking Challenge. ICC I was missing this challenges from long time. This is an easy to make Indian sweet but you have to take care of some points like. When you mixing the dough you can add butter or ghee first but that should be relay cold. Means keep the butter in the fridge before you using cut in to small pieces then rub it in the flour with your hands till the flour turn in to crumble texture. If you follow this you get a flake balushahis. Use fresh curd not the sour one add butter or ghee and baking powder as per measurements. If you add little more then what we gave in the measurement the balushahis will brake in the oil. If you add less then measurement your balushahis will become like rock so just follow the ingredients and mesurements.
I tried many times this sweet before but didn't get the perfect balushahis this time I almost reached. First time they blast all over the kitchen when I was frying them. so keep the heat in medium low oil should not be very hot. If you drop a small ball in to the oil that should come up after 2 minutes not immediately. I your oil is very hot balishahis won't cook in side and they turn golden out side very fast, so take care of heating the oil. Second time my badushas turned soft like soft dumplings that because I didn't add baking powder and soda. so take care of ingredients and mesurements so that you can get crisp out side and melt in mouth balushahi like what I got this time. They are crisp out side flaky and melt in mouth in side
Lets check the recipe.
INGREDIENTS:---
All purpose flour/ Maida  ---    1 cup
Baking soda  --  1/4 tea sp
Baking powder  ---  1/8 tea sp
Unsalted butter ----  1/4 cup (cold butter cut in to small pieces)
Yogurt (curd)  ---  1/4 cup
Oil for deep frying
Sugar  ---- 1 cup
Water   --- 1/3 cup
Cardamom powder a pinch
Chopped pistachios for garnish

METHOD:--
1. In a big mixing bowl take flour, baking soda, and baking powder mix well once and add cold butter and mix with your fingers.
2. Mix butter and flour till the flour turn in to bread crumb like texture.
3. Now add curd and make soft dough don't knead the dough cover and set a side for half an hour.
4. Now make the sugar syrup, In a pan add sugar and water bring to a full boil and reduce the heat to low and boil till syrup is almost one thread but not reached one thread consistency.
If you touch the syrup with your fingers that should stick to your fingers but should not form thread.
5. Add cardamom powder and remove from the heat and set a side.
6. Make small balls out of the dough and lightly flat them on your palm and make deep dent in the center.
6. Heat oil in a medium heat to check if the oil is hot enough or not drop a small piece in to the oil, if this small piece of dough take 2 minutes to come up then you oil is ready to fry.
7. Now slowly drop the balushahi s one by one in to the oil, fry 4 to 5 at a time don't crowd the pan.
8. Fry the balushahis till brown one side the slowly turn the other side and fry till golden both sides.
9. Remove from the oil and drain them on a kitchen towel.
10. Dip this fried balushahis in the sugar syrup remove immediately, din't leave them in the syrup for long time they become soft so remove immediately.
Garnish with chopped pistachios and serve.