Baghlaw-e-Khanagi

1. Put the flour in a bowl and make a well in the centre. Whisk the eggs and pour them into the well.
2. Pour in the milk and bring it together, then work in the ground walnuts, baking powder and cardamom, folding until you have an elastic dough.
3. Roll the dough into a thin rectangle on a clean surface. Starting from the longest side, fold it into 3cm-wide pleats until it forms a long line, then cut crossways into 3cm pieces.
4. Heat a deep pan of vegetable oil to frying temperature. While it heats, bring 1 litre of water to the boil in another deep pan, stir in the sugar until thick and syrupy, then lower the heat and leave it to simmer.
5. Carefully lower each piece of dough into the hot oil and fry until golden brown.
6. Lift the pieces out and drop them straight into the sugar syrup to coat.
7. Take them out of the syrup and, while still warm, scatter with ground walnuts so they stick.
8. Leave to cool, then enjoy.

Tips from the ZestyPlate Kitchen

• Knead the dough until it's properly elastic so the fried pieces keep their pleated shape.
• Have the syrup hot and waiting before you fry, so the pieces go in while they're still warm and crisp.
• Fry in small batches at a steady temperature for an even golden colour.
• Scatter the walnuts on while the pieces are sticky so they grip the syrup-coated surface.