Melt the sugar in 3/4 cup of water and mix in all items, except the cashewnuts. Keep stirring.
When the mixture thickens and starts to leave the sides of the utensil, add the cashewnuts and mix well.
When you see holes appearing and the mixture frothing up, pour onto a greased plate.
On cooling, cut into squares.
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.