Ingredients:

• 2 cups – fresh grated Coconut
• 1 cup – besan
• 3 cups – Sugar
• 1 cup – Milk (raw or boiled cow Milk)
• For Flavouring:
• 1/2 cup – Ghee
• 1/2 tbsp – Cardamom powder
• Roasted Cashewnuts in Ghee (optional)

Method:

1. In a heavy-bottomed vessel or kadai, mix all the basic ingredients together until they are evenly mixed.
2. Keep the vessel on gas on low heat and keep stirring continuously.
3. Sugar will start melting and the mixture will become a little thin.
4. Keep stirring for 10-15 minutes until the mixture leaves the edges of the vessel.
5. At this point of time, you can add ghee little by little.
6. Keep stirring the mixture and add the cardamom powder as well.
7. The mixture should be removed when it leaves the edges of the pan and when a few bubbles appear.
8. Empty the contents onto a plate greased with ghee, and spread it evenly with a flat spoon greased again with ghee.
9. When it is slightly cool, cut it into desired shapes.
10. All the cut pieces of the sweet can be removed when they are fully cold.
11. Transfer this sweet to a closed container.

Recipe courtesy of Rathika Seshachalam