Churuttu

Step 1: Roast 5 ½ oz fresh grated coconut in a dry pan over low heat, stirring, until it is completely dry and just turning cream, 10 minutes. Add 5 ½ oz roasted rice flour and stir 5 more minutes.

Step 2: Off the heat, cool slightly and stir in 4 oz sugar and 1 tsp ground cardamom. Rub to a fine, dry crumble and cool completely.

Step 3: Stir ¼ tsp salt into 7 oz fine rice flour, pour in 1 cup boiling water and mix, then knead while warm into a smooth, soft dough.

Step 4: Pinch off a lime-sized ball and roll it on 1 oz rice flour as thin as possible, almost see-through, into an 18 cm round.

Step 5: Lay it on a hot dry tawa over medium-low heat for 15–20 seconds a side, just until it turns opaque and dry but is still pliable; it must not colour. Cut in half to make two semicircles.

Step 6: Roll each semicircle into a cone, sealing the seam with a dab of 1 tbsp rice flour mixed with 2 tbsp water. Fill with the coconut crumble, pressing it in, then fold the open top over and seal with more paste.

Step 7: Dry the filled cones on a tray in a very low oven at 200°F, or on a warm tawa over the lowest heat, turning, until they sound hollow and crisp, 15–20 minutes. Cool and store airtight.