Sweet paneer and turmeric milk paratha

1. In a large bowl, combine the flours, salt and sugar. Add the clotted cream and yogurt, then rub both into the flour with your fingertips until the mixture resembles breadcrumbs. Pour the milk into a small jug and stir in the turmeric. Pour into the flour mixture in 3 additions, giving a gentle knead and bringing the dough together after each addition (you may not need all the milk – just enough to make it come together into a dough). Knead the dough for 4-5 minutes, until soft. Cover with a clean, damp tea towel and leave to rest for at least 20 minutes, or up to 1 hour. 

2. Meanwhile, make the filling. Use a pestle and mortar to finely crush the cashews and pistachios. Put in a medium bowl with the remaining filling ingredients and mash until the mixture comes together. Divide and shape into 8 balls (roughly golf-ball-sized). Once the dough has rested, knead for 1-2 minutes, then divide into 8 equal balls; keep covered under a cloth. 

3. Dust the work surface with flour, then, using a rolling pin or your hands, flatten 1 dough ball into a 10cm circle. Put a paneer ball in the centre of the dough, then bring the edges together, encasing the ball, and pinch together to seal. Lightly flatten the dough, then dust with more flour and gently flatten or roll it into a circle, roughly 20cm. Dust with a little flour and put between 2 sheets of baking parchment. Repeat with the remaining dough and paneer balls. 

4. Put a large frying pan over a medium-high heat. Once hot, add 1 paratha and dry-fry for 1-2 minutes on each side, pressing it gently around the edges with a spatula, until you see little brown spots all over and it’s light golden. Once crispy, brush both sides with a little salted butter. Keep warm, wrapped in a foil-lined tea towel, while you cook the rest. Serve fresh out of the pan, with a drizzle of honey, some crushed pistachios and a dollop of clotted cream or yogurt.