Add the shredded coconut to a pan and cook over low heat, stirring for 5–7 minutes. Add the sugar and mix well.

Pour in the milk, stirring as you cook. Add the food coloring to the milk, mix, then add it to the coconut mixture and combine well.

Add the milk powder and cardamom powder. Continue stirring and cooking until the sugar melts and the milk is fully absorbed. Turn off the heat.

Grease a plate with ghee, spread the mixture evenly on it, and garnish with sliced almonds. Let it set. Once set, cut into pieces.

Store the Nariyal Pak in an airtight container. Enjoy or share whenever you like.