1 cup Besan
2½ cup Sugar
1 cup Ghee
1 cup Cashew nut Powder + Grated Fresh Coconut
1 cup Milk
Mix all the ingredients in a thick bottom kadai on a high flame. Keep stirring to ensure the flour gets mixed well and sugar starts melting. After 10 mins, reduce the flame to low and continue stirring (till bubbles come and the mixture starts leaving the sides).
Take a square or circle plate and grease it with ghee. After 10 mins, the batter consistency will be thick enough to see the bottom. (Ensure it doesn't get burnt in the bottom.)Immediately pour the batter on the greased plate. Allow it to sit for 10 mins, and then with a greased knife make marks either as diamond or square. Allow it to completely cool, then cut on the perforated lines to break into pieces.
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