Chandrakala

Method

1. Put 60 g of plain flour in a bowl with 1 tbsp of ghee and rub with your fingertips for a minute, until the flour holds its shape when squeezed in a fist. Add 30 ml of cold water a little at a time and knead 3-4 minutes to a stiff, smooth dough — firmer than chapati dough, or the pastry will blister in the oil. Cover with a damp cloth and rest 20 minutes.
2. For the syrup, bring 80 g of sugar and 60 ml of water to the boil in a small pan with the saffron, then simmer 5-6 minutes until a drop pulled between thumb and finger forms a single thread. Stir in 0.25 tsp of lemon juice to stop it crystallising and leave the syrup over the lowest heat so it stays warm and pourable.
3. Dry-roast 60 g of crumbled khoya in a heavy pan over a low flame for 4 minutes, stirring constantly, until it loosens, smells nutty and turns a shade darker. Tip onto a plate and cool completely, then mix in 1 tbsp of caster sugar, 0.25 tsp of ground cardamom, 10 g of chopped pistachios and 5 g of raisins. The filling must be cool and dry, never wet.