| • | Heat a pan, add the coconut shreds and fry gently all over moderate heat.
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| • | When the coconut milk moisture is somewhat lessened, take aside it from heat.
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| • | Now in a seperate vessel, boil water all over moderate heat.
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| • | When the water boils, add the sugar and keep on stirring until the sugar water boils.
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| • | Add the milk to the boiling sugar syrup.
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| • | When the sugar syrup reaches out a thick syrupy stage, add the deep-fried coconut shreds to it.
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| • | Stir constantly until the coconut and sugar syrup are blended densely and stickily together.
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| • | Now add the butter and cardamom seed powder.
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| • | Stir until the mixture appears thick, take aside from the heat up and pour into a ghee-smeared table or plate.
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| • | Flatten the surface evenly with the help of an oiled flat slice.
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| • | When cold, cut down into squares or diamond shapes and serve.
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