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.
Ingredients
Directions