Golden Jublee

This is a sweet recipe from the Mallika batdinath's book. The preparation is mostly like Mysorepak with a slight difference of coconut and coconut milk instead of water.
One can also use fresh grated coconut instead of decicated coconut. The colour comes to a golden shade hence the name Golden Jublee.

Ingredients

Bengal gram dal – ½ cup
Decicated coconut - ½ cup
Coconut milk – ½ cup
Sugar – 1 ¼ cup
Ghee – 1 cup
Cardamom pdr – a pinch
Cashenuts(broken) – a handful

Method

Brush some ghee on a plate and keep aside.

Fry a hand full of cashwenut and spread it on the buttered plate.

In a deep wide pan add 1 tbsp ghee and fry the Bengal gram dal lightly till the raw small goes. Let it cool. Then pulse in in the mixie along with the decicated coconut.

In the same pan add coconut milk and sugar. When the sugar reaches 1 string consistency add the bengalgramdal-coconut mixture to it little by little. See that no lumps are formed. So stir continuously.

When it is cooked and starts to become thick add the ghee little by little till it absorbs . Then it will start forming froth and more thick and you can see that little ghee is also given out. At this point turn the heat of and pour it into the plate.

Spread it evenly with a spoon.

When it is still warm brush ghee on a knife and cut it into your desired shape.

Let it cool down and you can turn the plate upside down on parchment paper or news paper. Store it a container.