Add about 2 tbsp of water and mix well to form a smooth and soft dough
Cover and rest the dough for 1/2 hour
Roll out into a thin sheet and cut into wide strips
Deep fry the strips in hot oil until crisp
Drain on kitchen tissue paper
Heat a pan and add the sugar and honey to it
Cook till sugar melts and turns a light brown
Now add the sesame seeds
Pour this over the fried strips and mix them well
Serve with vanilla ice cream.
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.