In a pan, dry roast the gram flour till the flour turns brown (This is done to get rid of the raw smell).
Now add the melted ghee and mix well. See that no lumps are formed.
After some time, take the pan from the stove. Keep aside.
Meanwhile, fry raisins and cashews.
Once the gram flour and ghee mixture is warm (not fully cooled down) add sugar, cardamom powder, raisin and cashews.
Mix well. Now make them into small balls.
Recipe courtesy: Nithu's Kitchen
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.