Add a skillet to medium heat, when hot add the flour in an even layer. Let the flour sit untouched for about a minute then stir. It is okay if the flour starts to brown. Then spread the flour out in the pan into a somewhat even layer, let it sit for about 30 seconds and stir again. Repeat these steps until the flour has an even light brown color and you can no longer see any of the white flour. This step takes about 15 minutes. Once you’ve achieved the desired color, remove from the heat, set aside and allow the flour to cool completely.

Add a large pot to high heat, then add 4 cups of water, the cinnamon stick, the cloves and cardamom pods. Cover and let boil for about 10 minutes to infuse the water with the spices.

When the spiced water is ready, you may remove the spices and discard them or keep them in the pot for the next step.

Sieve the toasted flour you set aside earlier, into a mixing bowl, then add two cups of water and whisk until the flour and water combine to make a smooth pancake batter consistency. Then pour the batter into the pot of spiced water and whisk to combine.

Reduce the heat to medium-low and continue to cook for another 5 minutes, whisking often. Then add the evaporated milk, condensed milk, vanilla extract, ground cinnamon and nutmeg. Whisk to combine, then serve hot.