Chana daal halwa

Step 1: Drain 9 oz chana dal (split chickpeas) and rinse it well.

Step 2: Put it in a pan with 3 ¼ cups full-fat milk, bring to the boil over a medium heat, then simmer uncovered for 25–30 minutes, stirring often, until the dal is soft enough to crush between your fingers and most of the milk is absorbed.

Step 3: Cool for 10 minutes, then grind in a food processor to a thick, slightly grainy paste, adding a splash of milk or water only if the blades stick.

Step 4: Melt 6 ½ oz ghee in a wide heavy karahi over a medium-low heat and add 6 green cardamom pods.

Step 5: Add the dal paste and stir and fold continuously for 30–35 minutes, scraping the base, until the paste loosens, turns golden brown, smells toasty and the ghee begins to separate.

Step 6: Add 8 oz sugar and keep stirring for 6–8 minutes; it will turn runny at first, then thicken again and pull away from the sides.

Step 7: Stir in 2 ⅞ oz khoya, most of 1 ⅜ oz almonds and 1 oz pistachios and 1 /2 tsp kewra water and cook for 2 minutes more.

Step 8: Serve warm topped with the rest of the nuts, or press into a greased tray, cool and cut into squares. It keeps for 5 days in the fridge; rewarm gently.