In a medium bowl mix flour, salt, baking powder, and sugar. Add ghee and yogurt and gently mix to make dough. Lightly press together all the ingredients until the dough just comes together. It's ok for the dough to be uneven. Cover the bowl with plastic wrap and keep aside for 10 minutes.

Make syrup. Add sugar, water, saffron and cardamom to a medium saucepan and bring it to a boil. Lower the heat and add lemon juice and rose water. Simmer for 5 to 7 mins or until you get a one-string consistency. Turn the heat off and reserve.

Preheat air fryer at 350 for 5 minutes.

Lightly knead the dough again and make 10 balls. Shape each ball into a round and then lightly press it down to form a 1.5 inch to 2-inch disc. Using your pointer finger make a hole through the center. This step helps the center to cook evenly. Repeat with the remaining dough.

Line the air fryer basket with parchment paper.

Place the Balushahi on the parchment paper keeping distance between them.

Air fry at 320 F for 15 minutes. Once the air fryer is done cooking, take the basket out. If the Balushahi's are not lightly golden brown air fry again at 370 F for 2 minutes.

Gently place the Balushahi in the warm syrup and allow them to soak for 20 minutes. Then take out the Balushahi with a slotted spoon and arrange them on a parchment-lined baking sheet or a platter. Garnish with sliced pistachios and edible dried rose petals.