Add all the ingredients to another bowl and mix well until the sugar dissolves
Pour this mixture into the caramelised bowl and keep in the cooker with 1/2 cup water
Pressure cook this mixture for 10 minutes and remove from the cooker after the pressure subsides
Refrigerate 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.