Mix maida, sugar, soda, dry fruit powder and the nutmeg powder well.
Add the saffron if using, mix well.
Melt the vegetable ghee and let it become warm enough to put your hand.
Once it is warm, mix it into the flour mixture and make a dough. The dough should be loose enough to make small balls.
Flatten the ball slightly and make a depression.
Grease a baking tray and start placing these flattened balls with a little distance.
Pre-heat the oven to 200 degrees, place the tray.
Keep watching as it burns.
It will approximately take around 5 mins. Remove as soon as it becomes light pink.
Remove it and cool. Keep in airtight box.
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.