Umach Süt Ash

Sift the wheat flour into a bowl. Add water 1 teaspoon at a time, rubbing it into the flour with your fingers, until small moist crumbs and little lumps of dough form.

Gather the crumbs into a ball, knead briefly, and roll the dough out into several thin flatbreads about 3–4 mm thick. Leave them for 5 minutes so the surface dries slightly.

Pour the milk into a heavy-bottomed saucepan and bring to a boil over medium heat, stirring occasionally so it doesn't scorch.

Cut the flatbreads into small pieces about 2–3 cm, or break them up by hand. Carefully drop the pieces into the boiling milk, stir at once, and simmer over low heat for 8–10 minutes, until the dough is tender and the milk base has thickened slightly.

Melt the ghee in a small saucepan or skillet and pour it into the finished dish. Add the sugar, stir, and heat through for another minute without letting it boil hard.

Remove the umach süt ash from the heat, ladle it hot into 4 bowls, and serve immediately.