Ingredients: 2 cups jaggery, mashed 2 cups fresh grated, coconut 1/4 cup milk 1/2 cup ghee 1 tsp. cardamom powder 1 tbsp. cashew nuts, chopped 1 tbsp. almonds, chopped Method: Heat little ghee, fry the cashews and almonds till golden color. Keep aside. Place jaggery, coconut in a nonstick pan, and cook them on a medium heat. Add milk and continue to cook. Stir periodically to avoid burning at the bottom. Add cardamom powder and ghee to it. The mixture should be quiet thick. Add nuts and stir. After mixture separates from bottom of the container, take out the mixture and spread into a greased tray. Leave to cool then cut into squares.