In a non-stick pan mix grated coconut and sugar and stir fry the mixture. Stir continuously.
When sugar melts, add the condensed milk and stir it again.
When mixture leaves the side of the pan, transfer it to a greased flat plate.
Add cashews, raisins and cardamoms powder.
Spread it all over the plate and level it
Cut into diamond shapes and serve.
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.