INGREDIENTS
Coconut – 2 cups [grated]
Sugar – 3 cups
Milk – ¼ cups
Cashew nuts – 20 gms
Cardamom – ½ tsp [powdered]
Saffron – 10 strands
METHOD
Boiled the milk in a bottom thicked pan add sugar and grated coconut and stir continuously till sides leaves. Then add the cardamom powder and cashew nuts.
Pour this coconut mix in to a greased plate and allow to cool. Cut in to small square pieces. Garnish with saffron strands.
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