Serves 4

Ingredients

Magaj
200g magaj flour or wheat flour
80ml ghee
100g sugar
Pinch cinnamon
Handful of chopped pistachios and almonds

Ghor Papdi
200g chappati flour or wheat flour
80ml ghee
50g sesame seeds
100g sugar

Sesame seed ladoo
100g jiggery (unrefined brown sugar but normal brown sugar will suffice)
100g sesame seeds
50ml ghee

Ginger tea
200ml water
200ml milk
1 tbsp grated ginger
4 tbsp loose Indian tea
2 tbsp sugar

Method

Make the magaj: add ghee to pan, heat and add magaj flour. Roast until flour goes golden, leave to cool and add sugar, add cardomen, pour into tray. Add chopped pistachios and almonds, and sprinkle with cinnamon. Leave to cool and cut to serve.

Make the ghor papdi: add ghee to pan and heat, add chappati flour roast until golden, take out in tray. Add ghee to same pan, heat and add jiggery until texture and colour changes, add the roasted flour back, mix and add raosted sesame seeds. Pour into cooling tray

Make sesame seed ladoo: roast sesame seeds, heat ghee in pan and add jiggery. Cook and add sesame seeds. Leave to slightly cool and make into balls.

Make ginger tea: add ½ water to milk and ginger and sugar, bring to boil, cool. Bring to boil, cool and leave to rest.