Ingredients

2 cups desiccated coconut shreds/ grated fresh coconut

¾ cup gud/ sugar

3/4 cup milk

½ cup mawa

1/2 tsp saffron strands, soaked in 1 tbsp of warm milk

1/2 tsp cardamom powder

2 tbsp almonds, roughly chopped

For garnish

A few almonds

Method:

• Dry roast the coconut shreds until nice golden brown.
• Heat 1 tbs of water in pan and add gud to it. Let it melt.
• Add the roasted coconut shreds to gud and mix well.
• Add milk to the pan and let it cook for 5 mins, until reduced.
• Add in mawa and cardamom powder.
• Pour in the saffron milk and mix.
• Add chopped almonds and combine well. Turn off the flame.
• Grease a mould with oil, line with butter paper.
• Pour in the pak and even out the surface. Once cooled to room temperature let it set in the refrigerator for an hour.
• Once set, remove from the mould, cut into desired shape and garnish with chopped almonds.