Add sugar to milk, and boil till it completely dissolves.
Add rice paste, stirring continuously, bring back to boil.
Cook till mixture is thick and smooth.
Take off fire, add essences and gulkand, stir well.
Pour into individual bowls.
When cooled a little, spread a piece of silver foil.
Garnish with chopped nuts, chironji and rose petals.
Chill till well set, serve cold.
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.