Soak the dry fruits for 3 to 4 hours. Grind to a smooth thick paste.
Boil the milk and cook until it reduces to half.
Cool the milk, then add sugar, dry fruit paste and cardamom powder.
Garnish with almonds and pistas.
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.