Add all other ingredients and stir fry till all the milk is absorbed.
Remove from oven as soon as ghee comes to the surface as a slight glaze.
Preferably serve hot but can also be served cold.
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.