Dry roast the grated coconut in a shallow pan for a couple of minutes. Fry the khoya separately to a light brown in a pan. Bring 125 ml of water to a boil in a thick bottomed, wide-mouthed vessel add kesar and sugar and stir well. After the sugar dissolves add coconut and khoya and mix well with the sugar syrup. Shut off the flame, grease a plate with ghee and spread the ingredients on it evenly with plantain leaft and let it set. When set firmly, cut into square or diamond shaped pieces of desired size and serve.
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