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Mix 3 cups of sifted icing sugar with 4 cups of coconut until well blended.
Pour in 1 can of condensed milk and mix well to combine and distribute the ingredients properly.
Divide the mixture into 2 equal parts in 2 separate bowls.
Add 1 tbs rosewater (optional) to the one half and press into a square glass dish which is sprayed with spray and cook (makes it easier to take out when ready).
To the other half, add 1 tsp elachi syrup (optional) & a few drops of red food colouring and combine well to get the desired colour.
Press over the white layer and set in the fridge for a little while before cutting into desired shaped and sizes.
Prepared, tried and tested by: Irene Dasari