3 tbsp - assorted dry fruit (like almonds), slivered
Heat ghee in a large heavy-bottomed pan.
Add flour, stir-fry on low heat.
When the flour is evenly browned and aromatic, remove from heat.
Spread contents of pan on to a plate, allow to cool.
Add sifted powdered sugar, cardamom and dry fruit.
Mix very gently, but thoroughly.
Shape into ping pong-sized balls.
Cool completely before storing in airtight boxes.
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.