Oil your baking sheet (a place where you are going to pour your cooked kashata to shape them) with blue band

Heat your pan and pour sugar and milk and stir until the liquid achieve a sticky consistency. Pour your grated coconut breadcrumbs and crushed cardamom (with outer cover removed)

Stir the mixture on medium flame to avoid the kashata from burning. Add food colour of your choice and then cook until the liquid dries up but still sticky for ease of shaping

Pour your cooked kashata in your oil baking sheet and shape in to your desire shapes when still hot.

Serve with kahawa chungu (bitter coffee)