Combine the caster sugar, cinnamon and salt for the cinnamon sugar in a shallow bowl. Combine the caster sugar, freshly ground cardamom and salt for the cardamom sugar in a second shallow bowl.

For the chocolate ganache, heat the cream until steaming. Pour it over the chopped dark chocolate and leave for 1 minute, then stir until smooth and glossy.

For the salted caramel dip, warm the caramelised condensed milk and cream in a small saucepan over low heat, stirring until smooth. Add salt to taste.

Whisk together the glutinous rice flour and tapioca starch in a bowl.

Add the milk, butter, caster sugar and salt to a saucepan. Heat until the butter has melted and the mixture just comes to a boil.

Remove from the heat and add the flour mixture all at once. Stir vigorously until a thick dough forms.

Return the saucepan to low heat and cook for 60 to 90 seconds, stirring continuously, until the dough is cohesive and pulls away from the sides of the pan.

Transfer the dough to a mixing bowl and let it cool until warm, but not steaming hot.

Gradually mix in the beaten egg until fully combined. The dough should be smooth, thick and pipeable.

Spoon the dough into a sturdy piping bag fitted with a large star nozzle, pressing it down firmly so there are no air pockets.

Cut baking paper into small squares, a little bigger than each churro. Pipe one churro, about 6 to 8 cm long, onto each square.

Heat the oil to 190°C in a deep, heavy-based saucepan, filling it no more than halfway.

Lower the churros into the oil a few at a time, still on their paper. Once they start frying, lift the paper out with tongs.

Fry until golden brown, turning as needed so they cook evenly. Break the first one open to check the centre is cooked through.

Remove with a slotted spoon and drain briefly on a wire rack.

While they are still hot, toss half the churros in the cinnamon sugar and serve with the dark chocolate ganache.

Toss the rest in the cardamom sugar and serve with the warm salted caramel dip.