In a big bowl, mix all the dry ingredients. Mix in the ghee. The mixture should be crumbly. Add curd. Make into a dough but do not knead. Cover with a damp cloth for at least 30 minutes.
In a pan, add water, sugar, cardamom powder, and saffron. Over medium heat, bring it to a boil until syrup is almost to one thread consistency.
After 30 minutes, divide the dough into 12 equal parts. Take one portion and make a ball. Balls should not be very smooth. It should have cracks all around. Make a deep dent in the center.
Heat the oil in a pan. Place the Balushahi in the frying pan. Fry them over low to medium heat. Take them out on a paper towel and rest it for a minute.
Dip the Balushahi in the syrup. Your syrup should be warm while dipping the Balushahi. Leave it for 1 to 2 minutes and remove them.