1/2 Kg India Gate maida
1/8 tsp baking soda
300 gms ghee
1/2 kg sugar
Ghee (for deep-frying)
Knead the maida, ghee, and soda together to form a soft dough, adding water as needed.
Roll into little balls, flatten slightly, and push your thumb into the centre to produce a depression.
Heat the ghee and deep fry the chicken till it is cooked through, first on high heat and then on low heat. Make a sugar syrup that is one-thread thick.
Soak the balushai in the syrup for 5-10 minutes before straining it out and serving.