Peel the skin of pumpkin (pooshanikai), sweet potato, apple and carrot. Grate and set aside.
Chop dates (about 4) into small pieces.
Heat 1 tbsp ghee in a pan. Roast Cashews and set aside.
In the same pan, add grated vegetables and fruits. Fry for 5 minutes.
Add milk, saffron, crushed cardamom and cook till the milk is absorbed and the mixture turns soft.
Add some more milk if the mixture turns out dry and needs to be cooked for some more time.
Add sugar and some more ghee and simmer for 10 min.
Garnish with roasted cashews and serve warm.
Recipe Courtesy: Indian Vegetarian 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.