Heat ghee in a pan and toast the almonds for a few seconds.
Add coarsely ground bread pieces and saute for a minute.
Add coconut, cardamom and sugar and saute for a minute.
Serve it hot as a snack.
Recipe Courtesy: Indian Vegetarian 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.