Baslogh

Step 1: Line a 20 cm square tin with baking paper and dust it with some of the 4 tbsp cornflour mixed with icing sugar, for dusting.

Step 2: Whisk the 4 oz cornflour with 300 ml of the 1 ¼ cups water until smooth and lump-free.

Step 3: Put the 12 ½ oz sugar, the rest of the 1 ¾ cups water and the 1 tsp lemon juice in a heavy pan and bring to the boil, stirring until the sugar dissolves.

Step 4: Pour in the cornflour mixture, whisking. Turn the heat to low and cook, stirring constantly with a wooden spoon, for 35–45 minutes. It goes cloudy and thick, then turns glossy, translucent and pale golden, and comes away from the sides in one mass.

Step 5: Stir in the 3 tbsp rosewater, ½ tsp ground cardamom and 4 oz walnuts, and cook 2 minutes more.

Step 6: Spread into the tin, smooth the top and leave uncovered at room temperature for at least 6 hours until firm enough to cut cleanly.

Step 7: Turn out, cut into 4 cm squares with an oiled knife and roll each in the rest of the 4 tbsp cornflour mixed with icing sugar, for dusting. Keep in a tin in a cool place for up to a week.