Kesaria ghari

Step 1: For the coating, boil ½ cup milk and 5 ½ oz sugar in a heavy pan until thick.

Step 2: Add 5 ½ oz paneer and 7 oz mawa (khoya) and mix well.

Step 3: Cook on a low heat, stirring, until the mixture forms a lump and doesn't stick to your palm.

Step 4: Take off the heat and, when cool enough to handle, divide into 14 equal balls.

Step 5: For the stuffing, boil ½ cup milk and 3 ½ oz sugar to a two-thread syrup: a drop pressed between finger and thumb forms two threads (see the sugar syrup recipe).

Step 6: Stir in ¼ tsp saffron powder, 1 pinch yellow food colouring and ½ tsp ground cardamom.

Step 7: In a pan, heat 1 tsp ghee and cook 2 ⅛ oz milk powder and 3 ⅛ oz desiccated coconut for 2 minutes, stirring.

Step 8: Stir in the syrup and mix well. Take off the heat and, when cool, make 14 balls.

Step 9: Flatten each coating ball into a small round (puri) in your palm, put a stuffing ball in the middle and fold the sides up around it to make a round ball.

Step 10: Press each ball in a patterned mould to flatten and shape it.

Step 11: Decorate with 1 tbsp almond and pistachio flakes. Keep in the fridge.