Fondue may have originated in Switzerland, but today it’s part of many cuisines, becoming an appetiser, a main, and even a dessert. In this fusion recipe, milk cake is crumbled to make a creamy dip, enriched with whole milk, ghee, and cardamom powder. Warm jaggery syrup is drizzled on top, making this a perfect dessert dip. Enjoy it with toasted bread, soup sticks, marshmallows, or even fruit slices.