Lakhamari

Mix flour, sugar, cardamom, and salt in a bowl. Rub in the softened butter until the mixture resembles breadcrumbs.

Gradually add warm milk and knead into a firm dough. Cover and rest for fifteen minutes.

Divide dough into portions and roll into thick discs or shape into traditional ring forms about half an inch thick.

Heat oil for deep frying to medium temperature. Fry the lakhamari on low to medium heat, turning occasionally, until golden brown and cooked through, about eight to ten minutes per batch.

Drain on paper and cool completely. Lakhamari hardens as it cools, developing its characteristic crunch. Store in an airtight container.