To this, add water and pressure cook till the daliya is done.
Add milk and cook on slow fire for some time.
Add sugar, dry fruits and cardamom powder.
Cook on slow fire, stirring constantly.
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.