|Condensed milk||15 Ounce (1 Tin)|
|Coconuts/2 cups, dry grated coconut||3 , grated|
|Cashewnuts||3⁄4 Cup (12 tbs), coarsely chopped|
|Walnuts||3⁄4 Cup (12 tbs), coarsely chopped|
|Pistachio||1 Tablespoon, sliced (For Garnish)|
|Cardamom||8 , powdered (For Garnish)|
|Saffron/Few drops lemon yellow color||2 Pinch (For Garnish)|
|Ghee||1 Tablespoon (For Garnish)|
|Glazed cherries||1 Tablespoon (For Garnish)|
Combine condensed milk, coconut, nuts and ghee in a pan and place over medium fire.
Stir till the mixture is thick like a lump.
Remove from fire.
Add cardamoms, saffron and nutmeg.
Grease hands slightly and make 24 balls from coconut mixture.
Arrange balls side by side on a greased tray; apply silver foil.
Gently lift each ball and place in paper case (for cup cakes).
Garnish with nuts and cherries.