Coconut Barfi

Blend coconut, sugar and mava. Add ghee and cook on medium flame with constant stirring. Add cardamom powder, colour and continue cooking till the mixture leaves the side of the pan and fat separates out. Grease a thali, pour the mixture onto it and level it using the back of a katori. Cool and cut into squares.

Til chikki

Grease a thali. Roast the til and keep it aside. Melt ghee, add jaggery and cook to a hard ball stage (test with cold water). Add roasted til in it and mix well. Spread on greased thali. Cut into pieces when hot.