Let it melt completely and cook until the sugar syrup reaches 1.5 string and add saffron strands.

Now add the shredded coconut into the syrup and mix well, cook for 2 minutes and turn off the flame.

Divide into 2 equal parts. Add green colour to one part and let another part remain white.

Now onto a mould or plate, spread the green portion first. Then over it spread the plain white portion. Garnish with some almond pieces.