|Rice flour||1 1⁄4 Cup (20 tbs)|
|Icing sugar||2 Cup (32 tbs)|
|Coconut milk||2 Cup (32 tbs) (Extracted From 1 Large Coconut)|
|Hot water||3 1⁄2 Cup (56 tbs)|
|Rose water||1 1⁄2 Cup (24 tbs)|
|Blanched almonds||1 Tablespoon, blanched and slivered|
|Cardamom seeds||1 Tablespoon, coarsely crushed|
Boil water, add rice flour and sugar gradually, stirring .
Add one-third of the ghee to flour mixture, keep on medium heat and stir till absorbed.
Add coconut milk, salt, rosewater and ghee alternately till all are absorbed.
Keep stirring and cooking till mixture forms a ball and leaves sides of pan.
Sprinkle half the almonds on a greased tray and spread mixture over it.
Smooth out with a greased wooden spoon or greased hand and cover with cardamoms and remaining almonds.
Press into mixture.
Cool, cut into diamond shapes and serve.