Mutanjan

Step 1: Bring 10 ½ cups water to a rolling boil in a large pan.

Step 2: Drain 14 oz basmati rice, add it to the water and boil for 5–6 minutes until about two-thirds cooked, with a firm white centre, then drain well.

Step 3: Divide the hot rice between three bowls and sprinkle each with a few drops of water mixed with 1 pinch red food colour, 1 pinch green food colour or 1 pinch yellow food colour; toss each bowl gently with a fork so the colour is patchy but even.

Step 4: Melt 4 oz ghee in a heavy, wide pan over a medium heat and fry 6 green cardamom pods and 4 cloves for 30 seconds.

Step 5: Add 1 ⅜ oz almonds, 1 oz pistachios and 1 oz raisins and fry for 1 minute until the raisins puff; lift out a third for the top.

Step 6: Add 12 ½ oz sugar, ½ cup water and 1 tsp lemon juice and simmer for 4–5 minutes, stirring at first, until the syrup is thick enough to coat a spoon.

Step 7: Take the pan off the heat and spread a third of the coloured rice over the syrup in patches, then scatter with half of 2 ⅝ oz khoya and half of 1 oz tutti frutti (candied papaya).

Step 8: Add another third of the rice, the rest of the 2 ⅝ oz khoya and 1 oz tutti frutti (candied papaya), then the remaining rice, and sprinkle over 1 tsp kewra water.

Step 9: Cover tightly with a cloth-wrapped lid, return the pan to the lowest heat on a flat griddle or heat diffuser and cook for 20–25 minutes, until the syrup has been absorbed and the rice is soft and glossy.

Step 10: Rest for 5 minutes, fold once very gently from the bottom, then pile onto a platter and top with the reserved nuts, 8 small milk sweets (barfi or chum chum) and 2 sheets edible silver leaf (vark), plant-based.