Boil one litre of full cream milk to thick consistency with saffron.
Make paneer with the milk. Knead this with 1 spoon of maida and 1 spoon of rava, pinch of salt pinch of baking powder.
Knead it until it is very soft.
Now in the pressure cooker pour 4 cups of water plus 3 cups of sugar bring it to boil, add the small balls that you made with paneer.
Cover it, put the weight on the cooker for 10 minutes.
Leave it to cool down.
Remove it from syrup and add to the thickened milk.
Sprinkle cardamom powder on it.
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.