Deep-fried North Indian sweet

Sift the flour and baking soda into a large bowl. Add 6 tablespoons (75 grams) of the ghee and rub it into the flour mixture until it resembles bread crumbs.
Add the yogurt and knead to make a soft dough. Cover with a damp cloth and let rest for 45 minutes.

Divide the dough into 12 portions and shape into smooth balls. Take care not to overwork the dough.
Make a slight dent in the center of each ball with your thumb. Keep the balls covered.

Place a nonstick wok over medium heat and add the 3 cups (600 grams) ghee. When the ghee melts and small bubbles appear at the bottom of the wok, lower the heat to low and gently slide in the dough balls, two or three at a time, and cook.
If necessary, carefully place a griddle underneath the wok so that the ghee does not get too hot. The balushahis will gradually start floating to the top.
Turn them gently with a slotted spoon and cook on the other side until golden. The entire process will take 30 to 45 minutes. Remove with the slotted spoon and drain on paper towels.
Set aside to cool to room temperature, about 45 minutes.

Place a nonstick saucepan over high heat and add 1 cup (200 ml) water. Add the sugar and cook, stirring occasionally, until the sugar dissolves.
Add the milk; the scum will rise to the surface. Carefully scoop out the scum and discard. Continue to cook until the syrup reaches a two-string consistency.

Remove from the heat and add the cooled balushahis; soak them in the syrup for 2 hours.

Gently remove the balushahis from the syrup with a slotted spoon and place them on a serving plate.
Sprinkle with the pistachios and set aside for 2 to 3 hours or until the syrup hardens into a thin white layer. Serve.