In a heavy bottom Kadai(wok) lightly dry roast the cashews to remove any moisture.
100 gm Cashews
Once lightly golden brown keep it aside.
Similarly if using other nuts, dry roast them and keep it aside.
1 tablespoon of pistachio/other nuts chopped
In the same pan dry roast the desiccated coconut on a slow stove for 2-3 minutes. (One can use a combination of coconut powder or milk powder).
300 gm Desiccated coconut
Turn frequently and do it on a slow stove or else the coconut might burn.
Once done remove it and keep it aside.
In a Kadai(wok) add the condensed milk.
1 tin
Warm it for 2-3 minutes, till the milk starts a bit thinner.
Now add the desiccated coconut and nuts.
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Mix everything. The mixture will thicken.
Grease a tray or a plate with ghee.
1/2 teaspoon of Clarified Butter/Ghee for greasing
Spread the mixture on it and flatten it with the back of a spoon or a spatula.
Sprinkle chopped pistachio on it and lightly press it.
1 tablespoon of chopped pistachio for garnishing
After 10-15 minutes, give it a cut in the desired shape.
Let it set at room temperature or in the fridge.