Soan papdi

Lightly oil a baking tray. Tip the gram flour and plain flour into a mixing bowl. Stir through it with clean fingers to aerate and combine.

Melt the ghee in a frying pan set over a medium heat. Gradually add the flour mix and keep stirring. The flour needs to toast to take away the raw taste of the gram flour. Reduce the heat slightly and keep stirring for around 20 mins. Sprinkle in the ground cardamom and saffron, and mix well. The colour will change slightly to a deeper yellow and the texture will be crumbly. Once cooked, break up any big lumps with a spatula, leave to cool for a few minutes, then sift through a sieve to remove any large lumps. Break these down and sift again. Set aside.

Pour 100ml water into a medium saucepan and sprinkle in the sugar. Bring to a simmer over a medium-low heat, then turn the heat to low to cook for around 25 mins until the syrup is thick and the mixture has become deep yellow.