Ingredients:

• 1 cup – grated Coconut
• 1/2 cup – Cashew nuts
• 1.75 cup – Sugar
• 8 pods – Cardamom
• 1/2 cup – water
• 1 tbsp – Olive oil
• 1/4 cup – Almonds for garnishing

Method:

1. Coarsely powder the cashew nuts and keep aside.
2. Dry roast almonds in a kadai and pulse in a mixer for 2 sec to get small broken pieces.
3. Powder cardamom seeds after roasting it lightly
4. Prepare a medium sized plate by applying a tsp of olive oil all over the plate.
5. In a kadai make sugar syrup, which takes about 10 minutes to form
6. Add a pinch of colour powder to the syrup and mix well.
7. Add grated coconut and cashew powder to sugar syrup and mix well.
8. Add a tbsp of olive oil and keep stirring lightly scrapping from the sides.
9. After 5 to 10 minutes, the mixture will start coming off from the sides and will start bubbling at the bottom.
10. Immediately transfer to the prepared plate.
11. Mixture will spread by itself if the consistency is correct.
12. If it does not spread, spread with a flat ladle with oil applied to the ladle.
13. Spread broken almonds all over the mixture and press lightly with finger.
14. After 10 minutes, cut into pieces.

Recipe courtesy of Priya