Sachamoti Coconut Kalakand

1. Combine the dessicated coconut, milk powder, milk, sugar and ghee. Cook in a nonstick pan stirring continuously till mixture thickens.

2. As the mixture thickens, it will start changing its colour. When it turns slight reddish, sprinkle 2 tbsp milk on it, add saffron and cardamom powder. Mix well and spread it in a greased tray to form a layer of 1″ thickness.

3. Sprinkle almond pistachios flakes over it and allow it to set for 10-15 minutes

4. Cut into desired shape and it’s ready to serve.


  • Dessicated coconut -1 cup
  • Milk powder -1 cup
  • Milk -1 cup
  • Sugar – ¼ cup
  • Ghee – 2 tbsp
  • Saffron – 8-10 strands
  • Cardamom powder – 1tsp
  • Almond and pistachio flakes – ¼
  • cup for garnishing.

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