Quantity good for 3-4 People


  • Coconut (dry / fresh) – 1 1/2 cups, shredded
  • Coconut cream / milk – 1 cup
  • Green cardamom – 1, (seeds only) crushed slightly
  • Cinnamon powder – 1 pinch
  • Jaggery powder / date sugar – 1/3 cup
  • Salt – a pinch

For Garnish:

  • Coconut flakes and cloves


  1. Over medium-low flame, dry toast the coconut in a heavy base pan, until most of the coconut turns golden in color. Make sure to stir occasionally so to avoid the coconut getting burnt.
  2. Now add the coconut cream/milk, cardamom, cinnamon & let it cook for about 2 minutes.
  3. Increase the flame to medium & add sugar, salt. Let it cook for about 20 minutes. You will notice that the mixture has completely absorbed the liquid & when pressed does not leak any moisture.
  4. Transfer to another dish and let it cool to room temperature.
  5. Make them into a palm size ball shape. Garnish with some coconut flakes / cloves.