Firstly, take some water and sugar in a pan and allow them to boil until they have reached a one-string consistency.
Then remove from stove and add butter to it.
When it melts down completely, add milk powder, cocoa powder, and vanilla essence, and mix them up until everything blends into one.
Let it cool down for a few minutes. Then slightly grease your hands with butter and pinch small portions of it and give it shapes.
You can place nuts and raisins into it as per your wish.
When done, place them in the refrigerator for a while to harden.
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.