Prepare the Sugar Syrup: In a pan, combine 500 g of sugar and 300 ml of water. Turn on the heat, stirring until the sugar completely dissolves and the mixture begins to boil. Once boiling, turn off the heat and let it cool down.

Mix the Dough Ingredients: In a clean mixing bowl, add 70 g of ghee, 5 tbsp of water, 1 tsp of baking powder, and 2 tsp of yogurt. Stir everything together until well combined and creamy.

Incorporate the Flour: Gently add 250 g of plain flour into the bowl. Carefully mix the ingredients together with light hands to form a dough. Avoid kneading; we want it soft yet cohesive!

Shape the Dough: Divide the dough into equal parts and let them rest for 5 minutes. After that, roll each part into small balls, roughly the size of a golf ball.

Create the Indent: Take a ball of dough in your hand and press it in the center with your thumb, forming an inviting little well. Repeat this step for the remaining dough balls.

Heat the Oil: In a deep frying pan, heat enough oil for frying, but ensure it isn’t too hot. The balushahi should gently bubble while cooking.

Fry the Balushahi: Carefully place the indented dough pieces into the hot oil. Fry on medium-high heat until they turn a beautiful golden brown, about 5-7 minutes.

Soak in Sugar Syrup: Remove the balushahi from the oil and immediately immerse them into the light warm sugar syrup. Allow them to soak for 2 minutes.

Garnish and Serve: Take the balushahi out of the syrup and place them on a serving plate. Sprinkle generously with crushed almonds for an irresistible finish.