Heat a pan, add the coconut shreds and fry gently over moderate heat. When the
coconut milk moisture is somewhat lessened, remove it from heat.
In a separate vessel, boil water over moderate heat. When the water boils, add
the sugar and keep stirring until the sugar water boils.
Add the milk to the boiling
sugar syrup. When the sugar syrup reaches a thick syrupy stage, add the fried coconut
shreds to it. Stir constantly until the coconut and sugar syrup are blended thickly
and stickily together.
Add the ghee and cardamom seeds powder. Stir until the mixture
looks thick, then remove from the heat and pour into a ghee-smeared table or plate.
Flatten the surface evenly with the help of an oiled flat spatula.
When cold, cut
into squares or diamond shapes and serve.