Roast with one tsp of ghee for a few minutes on medium flame.
Transfer rice from pan to a thick-bottomed deep vessel. Add milk.
Cook rice on medium flame.
Once cooked, add kalkandu, cardamom and edible camphor.
Keep stirring the contents till the kalkandu has dissolved completely.
Add ghee and mix the contents well.
Garnish with ghee-fried cashew and raisin.
Serve warm with a dollop of ghee.
Recipe and Image courtesy: Nithu's Kitchen
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.