Course : Sweet / Mithai

Cuisine: Indian

Servings: 500-600 gms

Prep Time: 5 minutes

Cook Time : 15 minutes

Setting Time : 20 minutes

Total Time: 40 minutes

Ingredients:

• 250 gms dessicated coconut

• 250 ml milk

• 200 gms sugar

• 1/2 tbsp ghee

• 1 tsp saffron powder or red food colour

Method:

1. Take a heavy base pan add the milk and sugar and cook on medium flame till the sugar melts. Again cook the milk for another 5 minutes on low flame stirring occasionally.

2. Add the dessicated coconut to it and cook on low flame till the mixture leaves the sides or comes together to form a lump or for 5 minutes . Then add the ghee and mix well. Switch off the flame.

3. Take a tray or a plate grease it with some ghee. Then place a butter paper on it. Divide the coconut mixture into half and put half of it on the butter paper then spread it evenly.

4. Add a little water in the saffron powder and pour it in the remaining coconut mixture. Give it a good mix.

5. Spread evenly the coconut saffron mixture on top of the coconut mixture. Press it with a spatula or back of a spoon.

6. Allow it to set for about 20 minutes. Alternatively it can be kept in the fridge to set.

7. Cut into square pieces.

Enjoy!!!