Mix sugar, homemade malai and milk well. Transfer the mixture into a pan and cook, stirring continuously with a spatula..
Add scraped coconut and mix. Add cardamom powder and khoya. Continue cooking for about ten to fifteen minutes or till the mixture becomes a little dry and begins to leave the sides of the pan.
Grease a tray with ghee. Pour the mixture into it and spread evenly. Cool and cut with small ring mould dipped in rose syrup. Decorate with silver balls.Serve Nariyal –Malai –Rosy coins,with rose petals.
Note-For#Shivratri special we can add 1tsp thandai masala to the coconut mixture for innovative thandai-coconut coins,if you like thandai taste.
