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.
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