1 fresh coconut
2 cups milk
1 ½ cups sugar
6 cardamoms (powdered)
5 drops of essence (keora or rose)
Scrape only the white kernel of the coconut. Mix in milk and sugar and cook in a kadai. Stir constantly until the milk evaporates. Remove from fire.
Add powdered cardamom, saffron (soaked in a few drops of milk) and essence. Mix well. Pour into a greased thali, and even out the surface when cool. Decorate with silver paper.