250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate
- Prepare syrup with sugar and water to 2 1/2 thread consistency.
- Use method as shown in introduction.
- Warm coconut in heavy saucepan, pour in the syrup.
- Stir well and cook till soft lump forms.
- Spread in a greased plate. Cool.
- Sprinkle cardamom powder (optional)
- Cut into squares, store in airtight container.
Makes: 20-25 pieces
Shelflife: 2 weeks