Separate the eggs. Beat egg yolks with sugar till light and frothy.
Mix in the remaining ingredients thoroughly with the exception of egg whites.
Put in a non-stick baking tin or lightly greased tin.
Beat the egg whites till stiff and mix in and bake in a moderate oven for half an hour or till the pudding turns firm and the top light golden in colour.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.