Keep stirring till the mixture forms a thick lump that comes away from the sides of the kadai.
(To test, take a tsp of the mixture and drop on a small plate).
Rub with the back of the spoon.
If the mixture can be shaped into a ball that does not stick to the fingers and is fairly firm, the end point is right.
If not, cook for some more time.
During the testing, remove the kadai from fire.)
Add nutmeg powder and pour in a greased thali.
Cool till it gets firm and then cut to pieces.
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.