Nutty halwa

Step 1: Mix 16 oz plain flour with 1 cup water and knead into a soft dough.

Step 2: Put the dough in a bowl, cover with 5 ¼ cups water and leave to soak overnight.

Step 3: Next day, knead the dough in about 3 cups of the 3 ¼ cups water and strain the milky water into a large bowl. This is the starch.

Step 4: Add more of the 15 ½ cups water to the dough a little at a time, kneading and straining each time, until you have about 18 cups of starchy water in total. Discard the gluten left in your hand.

Step 5: Boil 2 ¼ lb sugar and 2 cups water to a two-thread syrup (a drop pressed between finger and thumb forms two threads; see the sugar syrup recipe).

Step 6: Mix the syrup and the starch water in a large kadai (wok).

Step 7: Cook on a high heat, stirring constantly so it doesn't catch.

Step 8: Mix ½ tsp orange and red food colouring with a little water and stir it into the halwa.

Step 9: When the mixture thickens and starts to stick to the kadai, or after about an hour, start adding 2 cups oil mixed with ghee a teaspoon at a time on a medium heat, stirring all the time.

Step 10: Carry on cooking and adding ghee for 45 minutes or more. The halwa is done when it moves around the pan in one big, glossy lump and ghee oozes out of it.

Step 11: Add 5 tbsp cardamom and ½ tsp saffron and cook for 3 minutes.

Step 12: Take off the heat, add 12 ½ oz mixed nuts (almonds, pistachios and cashews) and mix well.

Step 13: Spread the halwa evenly in a greased 28 x 31 cm tray.

Step 14: After an hour, cut into squares and leave overnight in the tray.

Step 15: Before serving, warm the halwa in a low oven, about 250°F (200°F fan), for 10 minutes. Lift out the pieces and serve warm.