Dry coconut slices - 1/2 cup,
Clarified butter (ghee) - 1/4 tsp,
Jaggery (gur) - 1/4 cup.
Take dry coconut and slice it using slicer as per given below image. Cut slices into 1 inch long pieces.
Dry roast dry coconut slices on low to medium flame till it slightly change its color.
Remove in a plate and keep aside. In another pan, add jaggery along with clarified butter.
On low to medium flame allow jaggery to melt completely. Stir constantly to prevent jaggery from burning. Check the consistency of jaggery by dropping couple of jaggery drops into cold water. Remove jaggery drop from water and check, it should be crunchy to break. If drop is not crunchy but chewy, then cook further to get right consistency.
Now stir in roasted dry coconut slices. Mix well till each slice gets well coated with jaggery.
Turn off the flame and remove from the heat. Now transfer prepared mixture onto the greased baking mat. Roll out thin with greased rolling pin. To get even shape and size pieces, place cuts while rolled mixture is still warm.
Let it cool down completely. Break into pieces and store in air tight container.
Greased working surface or parchment paper can be used in place of baking mat.
Adjust amount of jaggery and dry coconut as per your taste.
For video recipe -