Allow yeast to ferment in lukewarm water with 1 tsp sugar and 1 tsp flour.
Mix the flour, sugar, melted ghee and yeast liquid and some warm water until the mixture has the consistency of a thick batter.
Cover and keep for 1 -2 hours for fermentation. And then mix well again.
Dip the apple rings in this batter and deep fry until crisp and then drain.
Remove the hot syrup from the flame and drop apple rings into it. Soak for 1 min and drain.
Sprinkle cardamom powder, pistachios and rose petals. Serve hot.
For Sugar syrup:
Dissolve 100 g of sugar in 100 ml of water, and boil for 5 min.
Warm the saffron in a pan, add little milk and rub until saffron dissolves. Add to the syrup.
Add the rose water. Keep the syrup warm.
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.