Coconut Chandrapuli

Ingredients

• 1 cup coconut grated and blended
• 1 cup full fat milk
• 1/2 cup powder milk
• 1/2 cup sugar
• 1 pinch salt
• 1 pinch yellow food colour (optional)
• 5 green cardamoms
• 2 tbsp ghee

Steps

1. Grate the coconut and grind it into a smooth paste using little water. Desiccated coconut may be used for which it should be soaked in milk and blended to a paste. Pour milk in a pan and boil.Make a slurry of powder milk with warm milk to avoid lumps.Add this to the boiling milk and stir continuously to prevent sticking underneath and getting burnt. Reduce milk till semi thick.
2. Add sugar, pinch of salt.pinch of yellow food colour (optional),and stir continuously to get a thick kheer or khoya like consistency. Set aside.
3. Heat 1 tbsp ghee in a pan.Add blended coconut and toss for 1 minute carefully avoiding discoloration. Add homemade khoya or thick kheer.Stir this continuously in low heat till the mixture thickens.Keep stirring and folding.
4. After about 10 minutes, add cardamom powder. You will know it is ready when the mixture has become sticky and can be shaped in the hand. Let the mixture cool to touch but still warm.
5. Rub the palm of your hands as well as the mould with ghee. Now take a portion and press on the mould to 2 mm thickness. After shaping, gently release it from the mould and place it on a plate.Repeat this for the entire mixture. Refrigerate for few hours to set before serving.