100grm coconut powder
1 tbsp clarified butter (ghee)
1 litre whole cream milk
1 tsp saffron milk
2 tbsp mixed chopped nuts
1. Heat ghee, Dry roast the coconut powder till light pink.
2. Add milk, keep stirring on low flame till milk dries completely and ghee separates
3. Add sugar, saffron milk. Off the flame when sugar melts
4. Now add the nuts, mix well, grease a plate, add the coconut mixture, tap flat and thick, refrigerate for an hour. Put silver leaves n cut into pieces.