Pootharekulu

Step 1: Drain 5 ½ oz raw short-grain rice (preferably jaya or sona masuri) and grind it with 2 ½ cups water to a very smooth, thin batter, thinner than single cream; rub a drop between your fingers and it should feel silky, with no grit. Strain it through a fine sieve.

Step 2: Turn a non-stick wok upside down over a gas flame, or use a non-stick frying pan the right way up, and heat over a medium-low heat. Wipe it very lightly with 1 tsp sunflower oil on kitchen paper.

Step 3: Soak a clean, thin cotton cloth (about 20 × 30 cm) in the batter, squeeze it lightly, and wipe it in one quick, even stroke across the hot surface. A milky film forms and turns translucent and dry in 30–60 seconds. Common mistake: wiping over the same spot twice or using a thick layer; the sheet becomes rubbery and won't peel. One thin swipe is enough.

Step 4: When the edges lift and the sheet looks like dry tissue, peel it off gently and lay it on a plate. Repeat to make about 16 sheets, stacking them; if one tears, use the pieces as inner layers.

Step 5: Mix 3 ½ oz powdered sugar or finely powdered jaggery, ½ tsp ground cardamom and 1 ¾ oz cashews, almonds and pistachios in a bowl.

Step 6: Lay one sheet on a plate and brush it lightly with 2 ⅞ oz ghee. Lay a second sheet on top, brush with ghee again, and scatter 1 tbsp of the sugar-nut mix along the middle third.

Step 7: Fold the two long sides over the filling, brushing ghee between the folds, then fold the ends in to make a flat parcel about 10 × 5 cm. Repeat with the rest.

Step 8: Serve the same day, at room temperature, or keep in an airtight box for 3–4 days. Handle gently; they're meant to shatter and melt as you bite.