Place a large heavy bottomed pan over low heat. Add coconut and condensed milk. Cook, stirring continuously for 2-3 minutes or until the mixture gets a semisolid consistency. Add cardamom and ghee. Cook again, stirring continuously, for 2-3 minutes or until the mixture starts to leave the sides of the pan. Remove from heat.

Divide the mixture into two equal parts, and add a few drops of red food colour to one half of the mixture. Mix well to get a dark pink hue. Set aside.Grease and line a slice pan or a small plastic container with baking or parchment paper. Make sure the paper is overhanging at the sides.

Use a spatula to spread the mixture in one single layer.Smooth the top.Place the container in the fridge for an hour to set. Once set, cut into desired shapes. Sprinkle with more coconut if you like. Serve.