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