Ingredients:

• 1 cup – Coconut
• 1 tin – condensed Milk
• 2 litres – fresh Milk
• 100g – ground/chopped Cashew nuts
• 100 g – Sugar
• 1 tsp – Cardamom powder

Method:

1. Take a large, heavy bottom pan and add the milk and grated coconut.
2. Cook over a low flame while stirring occasionally.
3. When the milk thickens considerably, add the condensed milk, sugar, cashew nuts and cardamom powder.
4. Continue to cook stirring it from time to time till it is sticky enough to form a ball or when it leaves the sides of the pan.
5. Meanwhile, grease 2 cookie trays or large platters.
6. Remove the coconut mixture from the heat and spread it, while still hot, evenly across the tray to form a layer about 3/4 inch thick.
7. Even out the mixture with a spatula and allow it to cool.
8. When completely cool, use a knife or pizza to cut into diamonds.

Recipe courtesy of Anita Raheja