Dhodha

Step 1: Bring 8 ¼ cups full-fat milk to the boil in a wide, heavy karahi over a medium heat, stirring often.

Step 2: Stir in 2 tbsp plain yogurt; the milk will curdle very slightly into soft grains.

Step 3: Simmer briskly over a medium-low heat, stirring and scraping the base and sides every few minutes, for about 1 1/4 hours until the milk has reduced to a thick, grainy paste, a little looser than khoya.

Step 4: In a separate pan, warm half of 2 ⅝ oz ghee over a low heat and fry 2 ⅛ oz wholewheat flour (or sprouted wheat flour) for 6–8 minutes, stirring, until it smells nutty and turns light brown.

Step 5: Add the roasted flour to the reduced milk and stir for 5 minutes until evenly mixed.

Step 6: Add 9 oz sugar and the rest of 2 ⅝ oz ghee and keep stirring over a low heat for 20–25 minutes, until the mixture turns caramel brown and leaves the sides of the pan.

Step 7: Stir in 1 tsp ground cardamom, 2 ⅞ oz almonds, 1 ¾ oz pistachios and 1 ¾ oz walnuts and cook for 2–3 minutes more until the mass holds a ridge when you draw the spoon through.

Step 8: Press firmly into a greased 20 cm square tin about 3 cm deep, smooth the top and press in a few more pistachios.

Step 9: Cool completely, at least 3 hours, then cut into slabs. Keep in an airtight tin in the fridge for up to 2 weeks.