Rub flour, baking soda and ghee together until crumbly. Add yogurt and just enough water to bring the dough together.

Divide into large dough balls. Boil in a pot of water for 10 minutes, then remove and rest for about 2 hours until cool.

Re-knead the cooled dough with 1-2 tablespoon ghee and 1-2 tablespoon water until workable. Shape into 16 medium discs and make a dent in each centre.

Preheat the air fryer empty to 160°C (320°F). Place 8 shaped balushahi on perforated parchment in the basket, with room between pieces.

Air fry each batch at 160°C for 30-35 minutes. Brush lightly with ghee or oil three times during cooking; flip as needed.

Break one balushahi open and taste a small cooled piece to make sure the centre is cooked through; continue cooking if needed. Repeat for the remaining 8.

Heat equal amounts of sugar and water with saffron until the syrup comes to a boil and the sugar has dissolved. Add optional lemon juice, if using, and remove from the heat.

Place the cooked balushahi in hot syrup and leave to soak off the heat for 3-4 hours, turning as needed so all pieces contact the syrup.

Lift out, allow extra syrup to drain and serve.