Mix sugar, wheat flour, cardamom powder and baking powder into a smooth, thick batter using milk or water.
Stir frequently to avoid lumps.
In a non-stick frying pan/griddle, pour a ladle full of batter and spread it like a pancake.
Smear a little ghee or oil and roast it to a light brown color by flipping from both sides.
Serve hot with pickle and papad.
Recipe Courtesy: Cooking With Sapana
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.