1. Grind coconut and cashew nut with milk to a slightly coarse paste.
2. Heat the ghee in a thick kadai. Add besan and and fry till it is fragrant.
3. Add the ground paste and sugar.
4. Cook stirring till the mixture forms athick lump that comes away from the sides of the kadai (To test, take a tsp of the mixture and drop on a small plate. Rub with the bake of the spoon. If the mixture can be shaped into a ball that does not stick to the fingers and is fairly firm, the end point is right. If not, cook for some more time. During the testing, remove the kadai form fire.)
5. Add cardamom powder. Mix well and pour the mixture in a greased “thali.�
6. Cool till firm to touch and cut into pieces.

Yield: 800 gm approx