Ingredients:

• 2 cups – Coconut scrapped
• 1 cup – Coconut coarsely shredded
• 5 to 6 drops – yellow food colour
• 8 to 10 strands – Saffron soaked in 1 tbsp – warm water
• 1.5 – cups – Sugar
• 1 cup – Milk
• 1 tbsp – Ghee
• 1/4 tsp – Cardamom powder
• 1 tbsp – chopped Almonds
• 1 tbsp – chopped Pistachios

Method:

1. Mix both types of coconut in a large heavy pan.
2. Add milk and cook till bubbles appear.
3. Continue cooking, stirring continuously, for 10-12 mins on low flame.
4. Add saffron milk, colour and cardamom.
5. Simultaneously, boil sugar in 1/2 cup water to make 2-1/2 thread syrup.
6. Pour into coconut, stirring gently and continuously.
7. Add ghee, and continue stirring till a soft lump is formed.
8. Empty into greased plate, pat evenly.
9. Garnish with almonds and pistachios.
10. Cool and cut into squares.

Recipe courtesy of Saroj Kering