Kansar

Step 1: Put 2 ½ cups water, 4 oz sugar and 1 pinch saffron strands in a pan and bring to the boil over a medium heat, stirring until the sugar dissolves. Keep it at a bare simmer.

Step 2: Heat 4 tbsp ghee in a heavy kadhai over a medium-low heat and add 7 oz coarse wheat flour (jada ghau no lot). Roast, stirring constantly, for 8–10 minutes until it smells nutty, turns a pale biscuit colour and the ghee starts to look loose around the grains.

Step 3: Turn the heat to low and pour in the hot sugar water in a slow stream, standing back because it splutters hard. Stir once, just to bring it together.

Step 4: Cover with a tight lid and cook on the lowest heat for 10–12 minutes, without stirring, until the water is absorbed and the grains are soft when pressed. A heavy tava under the kadhai stops the base catching.

Step 5: Take off the lid, sprinkle in ½ tsp ground green cardamom and fluff the kansar with a fork so the grains separate. Leave it uncovered off the heat for 2 minutes; it should look crumbly and moist, not wet.

Step 6: Serve warm in small mounds. At the table pour over a spoonful of hot 4 tbsp ghee and sprinkle 4 tbsp bura (powdered sugar) to taste, and scatter 8 almonds if you like.