First, clean walnuts and grind them into a smooth paste by adding some water along with cardamom and sugar.
Heat the kadai and pour some ghee.
Then add the walnut paste and keep stirring until it gets thickened. Add some ghee in between.
The end result will be brown and thick dough.
Pour it in a plate and cut 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.