Take a hevy bottom pan add 1 tbsp ghee fry semolina in a low flame till it get nice aroma little brown, add little more ghee and fry coconut 2_3 minutes then add sugar and rosted semolina, cardamon powder and mix it well and turn off the ground flame check with hands if it still needs little moisture to bind add warm milk just little for binding

Divide suji into three part in one part add orange colour, second green and third portion is left plain

Transfer the mixture into greasing tray and arrange orange colour, plain,and green semolina trun it over on the plate and cut into pieces

Suji coconut burfi is redy to serve