First of all, break the coconut and peel off the top cover and grate the coconut, now put a pan on the gas and add a spoon of ghee to it and roast the coconut for two minutes.
Now add the milk in the roasted coconut and let it cook on a low flame till it becomes thick, when the milk has dried to a quarter then add milk powder and cardamom powder and let it cook for four to five minutes.
Now turn off the gas and add the jaggery and let it cool on the room temperature for a while, then keep it in the freeze for one hour. Now the coconut rabdi is ready.
