| • | Shred the coconut, powder the cardamom and break off the cashews into little pieces.
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| • | Heat butter and fry cashews in it, set up aside.
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| • | Heat water in a vessel containing 1/4 litre of water and add the sugar.
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| • | After the sugary liquid is no longer thin, mix the coconut and heat up it until it changes thick.
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| • | Add the kadala mavu gradually and keep stirring to bring in uniformity in the mixture.
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| • | Combine the deep-fried cashewnut, kesari powder and butter with it, mix well.
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| • | Add the powdered cardamom and mix it thoroughly.
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| • | Remove it from the burn and pour the mixture onto a plate which could accommodate enough thickness.
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| • | Cut Mysore Pagu into rectangular pieces while hot.
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