Roast the gram flour in a kadai till the raw smell disappears.
Let it become slightly brownish.
Add a spoon of ghee in the end.
Keep the roasted gram flour in a separate plate.
Now add sugar and milk in the kadai.
Let the sugar melt till it becomes sticky.
Keep stirring till the syrup gets a waxy consistency.
Now add the gram flour and stir to remove lumps.
Reduce the flame and add half a cup of ghee and continue to stir.
The flour absorbs the ghee.
Add the remaining ghee slowly.
Stir till all the ghee is absorbed.
Now it looks shiny light golden brown.
Add elaichi, cashews and raisins.
Continue to stir till the flour leaves the edges of the kadai and becomes thick.
Remove the kadai from the stove and transfer the contents to a greased plate.
Allow it to cool. Cut them into pieces.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.