Roll out to a 1.5-inch thickness. Cut into squares.
Deep fry till golden and drain.
In a saucepan, boil sugar and water till you have a thick two - strand syrup.
Keep it warm on the stove.
Dip the squares in the syrup and drain quickly.
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.