Add soji, rose water, sugar and vanilla essence to the milk and boil for 15 mins on medium flame.
Then add butter and cornflour paste to the mixture and boil again for another 10 mins stirring occasionally.
Turn off the flame, add cream to the mixture and mix it thoroughly with egg-beater till it is completely dissolved. Keep it aside to cool.
Add 2 cups of water to 1 cup of sugar and boil with cardamoms for 10 mins. Then remove and keep it on the side.
Take a serving bowl with flat base, pour half of the milk mixture in it. Then dip the slices into the sugar syrup and add it to the mixture so that it makes a layer on top. Keep repeating till all the slices are exhausted.
Pour the balance mixture over the top evenly.
Add badam and pista slices for dressing and keep refrigerated till it is cold enough.
Then serve in small bowls.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.