Melt ghee, add atta and stir fry over medium flame, taking care to avoid scorching.
At the same time, place water and sugar in another pan and dissolve sugar over medium flame. Keep on simmer, until further use.
When the atta mixture has been fried enough (the base of the pan gets a bit of glossy look and the atta does not stick together as much), add the sugar solution and cardamom powder, bring to a boil, then simmer till the liquid is absorbed.
At this stage, you can stir occasionally. A thin line of melted ghee will form around the edges, when it is cooked enough, takes about 5-7 minutes. Serve hot, garnished with almonds.
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Priya loves fusion cooking and International cuisine but focuses mainly on Indian cuisine especially South Indian cuisine.