Ingredients:

250 gms. finely grated coconut
250 gms. sugar
150 ml. water
ghee for greasing plate

Method:

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.

Making time: 30 minutes
Makes: 20-25 pieces
Shelflife: 2 weeks