Add wheat flour and stir continuously over a low flame, till light brown.
Meanwhile, prepare sugar syrup.
Syrup is ready when it forms a soft ball when a little is put into cold water
Take syrup off the fire, add all the other ingredients.
Mix well and shape into laddoos of desired size.
Cool completely before storing in an airtight container.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.