Heat a deep pan on medium flame. Pour milk and sugar.
Stir it till it thickens.
Add grated coconut, half cup ghee and cardamom powder. Keep stirring and bring to a boil.
Add gram flour and rava, little by little, stirring continuosly.
Add the remaining ghee and keep stirring till the mixture starts separating from the pan.
Pour the mixture in a greased plate and cool.
Cut it into diamond shapes
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.