| • | Heat a pan, add the coconut shreds and fry gently over moderate heat.
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| • | When the coconut milk moisture is somewhat lessened, remove it from heat.
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| • | Now in a seperate vessel, boil water over moderate heat.
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| • | When the water boils, add the sugar and keep on stirring till the sugar water boils.
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| • | Add the milk to the boiling sugar syrup.
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| • | When the sugar syrup reaches a thick syrupy stage, add the fried coconut shreds to it.
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| • | Stir constantly till the coconut and sugar syrup are blended thickly and stickily together.
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| • | Now add the ghee and cardamom seeds powder.
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| • | Stir till the mixture looks thick, remove from the heat and pour into a ghee-smeared table or plate.
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| • | Flatten the surface evenly with the help of an oiled flat slice.
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| • | When cold, cut into squares or diamond shapes and serve. |
