Ghee-Crisped Filo Om Ali with Cardamom Milk

Method

1. Preheat the oven to 190 °C for 15 min and melt the ghee. Filo dries out fast, so keep it under a damp tea towel until you use it.

   oven

2. Take one sheet at a time, brush it lightly with melted ghee and scrunch it loosely like an accordion onto a lined baking tray. Bake in the oven for 10 min, until golden and crisp all over, then let cool.

   Add in this stepFilo pastry sheets 8Ghee, melted 25 g

   oven

3. Roughly chop the nuts. Heat the remaining ghee in a pan on medium-low heat and toast the nuts for 5 min until fragrant, then add the honey, stir for 10 seconds and turn off the heat. The thin honey coating keeps them crunchy in the milk.

   Add in this stepAlmonds 20 gPistachios 20 gWalnuts 20 gGhee, melted 11 gHoney 2 tsp

   medium-low heat

4. Press the cardamom pods with the flat of a knife to crack them. Put the milk, half the cream, the sugar and the cardamom in a 16 cm pan and warm on medium-low heat for 7 min until steaming. Turn off the heat, infuse for 5 minutes and lift out the pods.

   Add in this stepMilk 400 mlDouble cream 60 mlSugar 40 gGreen cardamom pods 2

   medium-low heat

5. Break the baked filo into large pieces into a 18 cm ovenproof dish and tuck two-thirds of the nuts, the raisins and the coconut between them. Pour the warm cardamom milk evenly over and leave 3 minutes to soak.

   Add in this stepRaisins 20 gDesiccated coconut (unsweetened) 2 tbsp

6. Whip the remaining cream to soft peaks, spoon it over the top in dollops and scatter with the rest of the nuts. Turn the oven up to 230 °C and bake on the top shelf for 8 min, until the cream is browned in patches.

   Add in this stepDouble cream 60 ml

   oven

7. Dust very lightly with cinnamon, leave for 5 minutes and serve warm.

   Add in this stepGround cinnamon 1 pinch