Edible Basuri

Heat ghee in a non-stick pan and lightly roast the coconut for 2–3 minutes.

Add crumbled mawa and cook on low flame until well combined and slightly thickened.

Add powdered sugar and cardamom powder. Mix well and cook until the mixture leaves the sides of the pan.

If the mixture feels too dry, add 1–2 tablespoons of milk and mix.

Allow the mixture to cool slightly.

Grease a tray or mould with a little ghee and spread the mixture evenly, or shape it into small rolls and shape in Basuri

Garnish with chopped nuts and saffron.