Pandadi rounds

Step 1: Rub 1 ¾ oz butter into 7 oz plain flour, then add ½ cup ice-cold water a little at a time and knead into a soft dough.

Step 2: Divide the dough into 12 equal parts. Roll each into a small 8 cm round and spread 1 oz soft butter thinly over all the rounds.

Step 3: Sift a little 2 tbsp custard powder over one buttered round and place a second round on top, buttered side down. Sift more custard powder on top and place a third buttered round on that.

Step 4: Press the edges together and roll the three layers out into one thin round about 20 cm across.

Step 5: Spread with the rest of the 1 oz soft butter, sift over the rest of the 2 tbsp custard powder and roll up very tightly into a cylinder.

Step 6: Cut the roll into 10 equal slices. Press each slice from the sides with your palm and roll it out into a 3.5 cm round or oval.

Step 7: Repeat with the remaining dough rounds, three at a time.

Step 8: Heat oil in a deep pan over a low heat and fry the rounds in batches until crisp and light pink. All the layers should puff up.

Step 9: To drain, stand the rounds upright in a tray thickly lined with wheat flour and topped with kitchen towel. Leave overnight to drain the oil.

Step 10: Next day, line oven trays with a pile of kitchen towels, arrange the rounds on them and bake at 200°F for 5–10 minutes.

Step 11: Sift 4 oz icing sugar over each round and sprinkle with 2 ⅛ oz almonds and pistachios, powdered, ½ tsp ground cardamom and ½ tsp saffron.

Step 12: Decorate with 1 tbsp rose petals, finely chopped. Store in an airtight container and serve cold. You can also shape them as ovals instead of rounds.