Wash rice and soak in water for about 10-15 minutes.
Heating ghee in a pan, add cloves, cinnamon, cumin seeds, bay leaf and cardamoms till there is a good fragrance.
Now add soaked rice and fry for two minutes.
Add the mixture of cream, milk, sugar and salt, stirring it properly.
Now add half a cup of water.
Cover and simmer till cooked.
When cooked, mix in chopped mixed fruit.
Sprinkle few drops of rose water before serving
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.