Bring milk to a boil and add the saboodhana and other ingredients.
Cook for 2 to 3 minutes.
Garnish with chopped cashewnuts, almonds and pistachios.
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.