Coconut Barfi

1. Combine sugar and water in a pot, and cook to a 2–3 thread (about 235–255°F) sugar syrup.

2. Warm the coconut in a heavy saucepan, and pour in the hot syrup. Stir well, and cook until a soft lump forms.

3. Press and spread the mixture into a ghee-greased pan or mold, and let cool.

4. Sprinkle with cardamom.

5. Cut into squares, and store in an airtight container.