Balushahi

Step 1: Mix 9 oz plain flour (maida), 1 /4 tsp bicarbonate of soda and 1 pinch salt, then rub in 2 ⅞ oz ghee with your fingertips until it looks like breadcrumbs and holds together when squeezed.

Step 2: Add 2 ⅞ oz plain yogurt and gather the mixture into a dough by pressing and folding, adding 2 tbsp cold water only if it will not come together; do not knead.

Step 3: Fold the dough over on itself four or five times, pressing it flat each time, to create layers, then cover and rest for 20 minutes.

Step 4: For the syrup, bring 10 ½ oz sugar, ¾ cup water and 4 green cardamom pods to the boil and simmer for 8–10 minutes until it is sticky and a drop pulled between finger and thumb makes one thread, then add 1 tsp lemon juice and keep warm.

Step 5: Divide the dough into 14 pieces, roll each lightly into a ball without smoothing it too much, flatten slightly and press a dimple into the centre with your thumb.

Step 6: Heat 3 cups ghee or vegetable oil in a karahi over a low heat until just warm, about 250°F; a piece of dough should sink and rise slowly.

Step 7: Add 6–7 balushahis and fry over a very low heat for about 15 minutes, turning occasionally, until they float, puff and turn a deep golden brown all over.

Step 8: Lift them out, drain for a minute, then dip into the warm syrup for 2–3 minutes, turning once.

Step 9: Lift onto a rack and repeat with the rest; let the syrup set into a thin glaze, scatter with 1 tbsp pistachios and keep in a tin for up to a week.