1 cup besan
1/4 tbsp cardamom powder
1/2 cup ghee
2 cup grated coconut
1 cup milk
to taste roasted cashew nuts
3 cup sugar
In a heavybottomed vessel or Kadai, mix all the
basic ingredients together and mix well with a spoon
until they are evenly mixed.
Keep the vessel ongas on low heat and keep stirring
Sugar would start melting and the mixture will
become little dilute.
Keep stirring for 10-15 minutes until the mixture
leave the edges of the vessel.
At this point of time you can add ghee little by little
and keep stirring the mixture and add the cardamom
powder as well.
Ghee is just for the flavor and for the sweet to be bit
The more you add, the more it becomes soft.
The mixture should be removed when it leaves the
edges of the panand at the same time slight bubbles
will appear in the mixture.
Emptythe contents to a greased plate with ghee, and
spread it evenly flat with a flat spoon greased with
When it is slightly cold (not fully cold), cut into
All the cut pieces of the sweet can be removed when
it is fully cold and transfer them to a closed container.