Heat kadai roste coconut powder for 3-4 min and keep aside in other plate.

In same pan add sugar powder and same qty water make one taar chasni (syrup)add elaichi powder in to sugar syrup.

Add roste coconut powder in to pan and well mix together.

Coconut diveded in 32part in one part add red color 2nd part add green colour.

Take one aluminuim cake mold square size and Grease it properly if you want to sprinkle coconut dry powder for dusting.

Keep in fridge for 30 min and unmold coconut burfi and pieces as well.

Ready your coconut burfi garnish with chopped kaju badam and pistachino.