This is a slightly complicated dessert to prepare, but the results are worth the effort! Note: You will need to handle the coconut when it is very hot and work quickly with it.


Fresh Grated Coconut 3 cups
Sugar 3 cups
Cardamom (Elaichi)
½ teaspoon
Cashewnuts 10 - 12 pieces
Khoya (dried whole milk) 250 grams
Powdered Sugar 5 tablespoons
Vegetable oil to fry


1. Break cashew nuts into small pieces and shallow fry with a little ghee until it is golden brown.
2. Mix khoya, powdered sugar, cardamom and the cashew-nuts together.
Make small marble size balls and set them aside.
3. Grind the coconut, but do not make it too fine. Do not add any water while grinding. Add sugar and mix it well.
4. Fry the coconut and sugar in a thick pan like coconut burfi. The consistency of this is very important. If you over fry, then mixture will be like bread crumbs. If this happens, add a little milk and fry for a couple more minutes. If you fry less, then it will be difficult to make.
5. While the coconut is still hot, take a small amount (size of a small lime) and shape it like a cup on your palm. Put a ball of khoya in it and draw the ends of the coconut mixture around it. Press this together just a little to shape it into a flattened ball.