| • | Shred the coconut, powder the cardamom and break the cashewnuts into small pieces.
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| • | Heat ghee and fry cashewnuts in it, set aside.
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| • | Heat water in a vessel containing 1/4 litre of water and add the sugar.
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| • | After the sugary liquid is no longer thin, combine the coconut and heat it till it turns thick.
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| • | Add the kadala mavu gradually and keep stirring to bring uniformity in the mixture.
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| • | Combine the fried cashewnut, kesari powder and ghee with it, mix well.
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| • | Add the powdered cardamom and mix it thoroughly.
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| • | Remove it from the fire and pour the mixture onto a plate which could accommodate sufficient thickness.
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| • | Cut Mysore Pagu into rectangular pieces while hot. |
