Heat pan, add khova and keep stirring till light pink in colour.
Remove keep aside.
Add papaya pulp to pan and allow to come to boil.
Add sugar a little at a time, till all is used up, and dissolved.
Add citric acid and allow to boil till thick like gravy.
Crumble and add cooled khova. Stir and cook on low.
When mixture is like a soft ball, add ghee and cardamom powder.
Stir and remove from fire.
Add half-dry fruit, keep remaining to garnish while serving in individual bowls.
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.