Coconut Mysore Paak

Ingredients:

Coconut - 1cup, grated
Sugar - 2 cups
Gram Flour (Besan) - 1 cup
Ghee - 1 cup
Milk - 1/2 cup
Water - 1/2 cup
Almond Slivers - 1 tbsp
Vanilla Essence - 3-4 drops

Method:
1. Roast the almonds in a little ghee and keep aside.
2. In a pan, add sugar, milk and water. Bring to a boil and let it boil for a minute.
3. Add coconut.
4. Once it boils again, add the flour (sprinkle it in).
5. Add ghee a little at a time, and keep stirring. Take care to not let it burn. Wait for the ghee to be absorbed before adding more.
6. Keep stirring till it starts to clump and turns golden brown. It should stop sticking to the walls. (~ 10 minutes)
7. Add the vanilla essence.
8. Add the roasted almonds and continue stirring till it forms a single mass, and ghee starts to separate. (~ 5 minutes)


Tips:
1. Use a regular pan, not a non-stick. This way you will know when it is done. Non-stick can be misleading and you might stop earlier than needed.