To begin, wash the rice thoroughly and soak it in water for at least 6 to 8 hours or overnight. This allows the grains to soften and ensures a smoother batter, which is essential for proper frying later.

Drain the soaked rice completely and add it to a blender. Blend in batches with just enough milk or water to create a smooth but thick batter. Aim for a pourable consistency slightly thicker than pancake batter.

Transfer the batter to a large mixing bowl. Add sugar, melted ghee, ground cardamom and the banana. Mash the banana well before incorporating, ensuring no lumps remain. Stir until the mixture is smooth and well combined.

If the batter seems too runny, add plain flour a tablespoon at a time to help it bind. Mix gently, avoiding overworking the batter. Let it rest for 30 minutes to allow the flavours to settle and the texture to stabilise.

Heat ghee or oil in a deep, wide pan over medium heat. The oil should be hot but not smoking. Test with a drop of batter; it should rise immediately and sizzle without turning too dark too quickly.

Pour the batter into a plastic sauce bottle or a small jug with a spout. Carefully pour the batter in a circular motion directly into the oil to form ring shapes. Keep them small to avoid breakage.

Fry each sel roti for 2 to 3 minutes per side, or until golden brown. Use a slotted spoon to turn them gently. Do not overcrowd the pan, as this will lower the oil temperature and affect crispness.

Once evenly fried, remove the sel roti and drain on a plate lined with paper towels. Continue with the remaining batter, adjusting heat if the oil gets too hot or cools down.

Serve sel roti warm or at room temperature, ideally with a cup of sweet masala tea or plain yoghurt. For a festive touch, garnish with a sprinkle of crushed nuts or dried fruit. These rings are best eaten the same day for peak texture.