Roast the rice flakes until golden brown in the remaining ghee.
Boil some water with saffron and add the flakes.
Let the flakes get cooked for few minutes.
Add sugar and cardamom to it.
Keep stirring until it becomes non-sticky. Add ghee if needed.
Add the roasted cashews to it.
Serve it hot.
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.