Khajla

Step 1: Mix 10 ½ oz plain flour, ¼ tsp salt and 2 tbsp ghee with your fingers until it looks like breadcrumbs. Add the ¾ cup cold water a little at a time and knead to a firm, smooth dough. Cover and rest for 20 minutes.

Step 2: Beat 4 tbsp ghee and 3 tbsp cornflour into a smooth, spreadable paste.

Step 3: Divide the dough into 4. Roll each piece as thin as you can on a lightly floured worktop, into a rough 30 cm circle. Spread one sheet thinly with paste, lay a second sheet on top and spread again; repeat to make two stacks of two sheets.

Step 4: Roll each stack up tightly into a long log, then cut into 8 pieces. Stand each piece on its cut side and press it flat, then roll gently into a 9 cm round; you should see the spiral of layers on top.

Step 5: Heat the 4 ¼ cups vegetable oil to medium, about 325°F. Fry 3 or 4 rounds at a time for 6–7 minutes, spooning oil over the top, until the layers open and the khajla is crisp and pale gold. A common mistake is frying too hot: the outside darkens while the centre stays doughy.

Step 6: Drain on kitchen paper and dust with 4 tbsp caster sugar while warm. They keep crisp in an airtight tin for a week.

Step 7: To serve, heat 4 ¼ cups whole milk with 3 tbsp sugar and ½ tsp ground cardamom until steaming. Crumble one or two khajla into each bowl and pour the hot milk over at the table.