Stuffed shahi mawa

Step 1: Roast 8 oz desiccated coconut with 2 tbsp ghee over a low heat, stirring, until cream coloured. Take off the heat.

Step 2: Add 1 ¾ lb mawa (khoya), grated, 1 ⅛ lb almonds, coarsely ground, 3 ½ oz pistachios, coarsely ground and 2 tsp ground cardamom, then add 5 ½ oz ground sugar to taste and mix well.

Step 3: Mix ¼ cup milk and ¾ cup water. Rub 6 tbsp ghee into 13 oz plain flour and knead into a soft, smooth dough, adding the milk mixture as needed.

Step 4: Divide the filling and the dough into 50 balls each.

Step 5: Roll each dough ball into a 10 cm round and place a ball of filling in the middle. Gather the edges on top, seal and flatten into a round patty.

Step 6: Heat ghee in a deep pan over a low heat and fry the patties in batches until crisp and pale golden. Drain and let cool.

Step 7: Warm 2 cups ghee gently and stir in 4 oz icing sugar.

Step 8: When the patties are cool, dip them one by one in the dipping mixture and arrange on a serving dish.

Step 9: Decorate with 2 tbsp almond flakes, 2 tbsp pistachio flakes and 1 tbsp rose petals, chopped.