Boil milk in a container. When the milk is about to boil, add 2 tbsps of vinegar/lime juice.
The cream will be separated. Strain it and keep paneer aside.
Prepare a sugar syrup in a container by mixing 1.25 cups of sugar in half cup of water. Then heat in an oven till it becomes a thick syrup.
Mix the grated solidified condensed milk or mawa with freshly prepared paneer and the sugar syrup. Heat the entire mixture till it becomes a thick solidified substance.
Spread the solidified substance evenly on a tray coated with oil and butter paper and keep aside for 5 minutes.
Remove about 1/8th of the mixture in a bowl. Mix well with 2 tsps of food colour (orange/yellow) and keep aside for a while.
Spread the coloured mixture evenly on the white portion in the tray to form two layers.
Sprinkle grated cashew nuts on the evenly spread dough.
Refrigerate for 4 hours.
Remove and cut into pieces.
Recipe courtesy: sweta-chakraborty.blogspot.in/
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.