Mix flour, coconut and elachi powders thoroughly. Keep it aside.
Prepare syrup with jaggery by adding a little water (jaggery should be covered).
When it starts boiling, lower the heat and add the flour mixture.
Stir continuously and quickly.
Add ghee also while stirring, remove and let it cool.
Knead the dough with hands smeared with a little ghee.
Make 2.5 to 3 inch flat rounds, fry in oil under low medium heat. Usually they puff up and become crispy.
Place them on a paper napkin to absorb the oil.
It is a healthy and very tasty sweet especially for kids.
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.