Heat kadhai, put in gram flour and cook it on a low flame for 15 minutes. Add hot ghee stirring continuously to get golden brown colour. Now add the khoya and cardamom powder and stir for 7 - 10 minutes.
Remove from flame and let it cool.
After it cools pass the mixture from a big wire mesh sieve (gehun ki chalni).
For the sugar syrup: Mix the sugar with water in a pan and simmer for 10 minutes.
Add the lemon juice to the boiling sugar syrup.
The impurities will from a white layer. Remove this layer gently using a perforated spoon.
Simmer till the syrup is of 1 string consistency. Keep the syrup hot.
How to proceed:
Pour the gram flour mixture in the sugar syrup and mix well.
Pour into a greased 225 mm.(9 inch) diameter plate (thali) with 25 mm. (1 inch) high sides.
Place silver leaves on top and allow to set for 2 to 3 hours.
Cut into 25 mm.(1-inch) squares.
Serve at room temperature.
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.