Mix coconut and sugar well and keep it aside for about 30 mins (or until the sugar dissolves).
Heat a kadai and pour the mixture into it.
Saute on low flame until the mixture forms a single dumpling (approx 15-20 mins).
Add the remaining ingredients (except ghee/butter) and mix well.
Grease a plate with ghee/butter and pour the mixture into it.
Spread evenly on the plate and let it cool for a while.
With a knife, cut into desired shape when it is still warm.
Store in air tight containers.
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.