Take the rawa (semolina) in a bowl along with a pinch of salt and mix well.
Add water little by little and make a thick dough like we do it for chapatti.
Leave the dough covered in a damp cloth or we can close the bowl using a plate and leave it for 10 mins.
After 10 mins, again press and knead the dough nd make small balls of out of the dough like we do it for poori.
Using the roller, make small poori out of a ball. The poori should be thin.
Repeat the above steps for the rest of the dough balls.
Meanwhile, heat a kadai or a heavy bottomed pan and add oil.
Test the hotness of the oil and if it is enough to fry the pooris, then slowly drop the poori one by one and fry it in a medium heat.
The poori should not be fluffy rather it should be crispy. So when the poori starts to fluff in the hot oil, press it with a spatula and make it flat.
Repeat the above steps for the rest of the pooris and allow it to cool off.
Break the pooris, take this in a mixer and grind it to a nice powder to the maximum extent. Though we grind it nicely, sometimes it will be coarse because of the nature of semolina. But try it to the maximum to get a soft and nice powder. Take this ground semolina powder in a bowl.
Take the sugar and cardamom in a mixer and grind it to a nice powder.
Once the sugar is ground to powder, add the powdered semolina and grind it to once to mix well with the sugar.
Take the semolina-sugar powder in a big bowl or a heavy bottomed pan. In a kadai, heat the ghee and add broken cashew and fry it till it turns golden brown colour.
Add the ghee to the semolina-sugar powder and mix well with the spatula. The hot ghee will melt the sugar. Make lemon sized balls out of the ladoo mixture.
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.