Nakshi pitha

Step 1: Bring 1 ¼ cups water, 1 pinch salt and 1 tsp vegetable oil to the boil, tip in 10 ½ oz fine rice flour and stir hard over a low heat for 1 minute until it forms a lump. Cover and rest off the heat for 10 minutes.

Step 2: Knead the warm dough for 5–6 minutes until perfectly smooth and pliable.

Step 3: Roll the dough out to about 1 cm thick and cut into 7–8 cm rounds, diamonds or leaf shapes; keep them covered with a damp cloth.

Step 4: Using the tip of a small sharp knife, a toothpick or a skewer, cut patterns about 3 mm deep into the top of each piece: flowers, leaves or criss-cross lines.

Step 5: Simmer 10 ½ oz sugar, 1 cup water and 3 green cardamom pods for 8–10 minutes until slightly sticky between finger and thumb, then keep warm.

Step 6: Heat 2 cups vegetable oil in a wok to about 300°F and fry the pitha 4–5 at a time for 6–7 minutes, turning, until crisp and pale gold.

Step 7: Drain and drop them straight into the warm syrup for 1–2 minutes, then lift out onto a rack to set. Store in an airtight tin for up to 5 days.