Harsha

In a bowl, mix together the semolina, sugar, baking powder, and salt.

Add the melted butter and rub it into the mixture with your fingers until the semolina is evenly coated in fat and resembles moist crumbs.

Pour in the milk and gently mix until you get a soft, slightly sticky dough; do not knead it like bread dough.

Let the dough rest for 15 minutes at room temperature so the semolina can absorb the milk.

Set aside 20 g of semolina for dusting, transfer the rest of the dough onto a surface dusted with it, shape it into a disc about 1 cm thick, and cut out 4 round harsha cakes; lightly dust the tops and bottoms with the reserved semolina.

Heat a dry non-stick skillet over medium heat, place the cakes in it, and fry for about 4–5 minutes on each side until golden brown, lowering the heat if needed so they cook through inside.

Serve the harsha warm; offer honey on the side if desired.