Take a deep-set square pan or plate and line it with parchment paper. Set aside.

Place a deep and wide pan on low heat. Add the desiccated coconut, sugar and milk.

Cook on low flame, stirring occasionally, till the sugar has dissolved and the milk has thickened further.

Add the cream, mix well and continue to cook on low heat till the mixture does not stick to the sides of the pan.

Another way of checking if the mixture is cooked and ready to set is to take a small amount and roll it into a laddoo/ball. If the ball holds shape, your mix is ready.

Divide the mixture into two portions.

Add cardamom powder to one portion and mix well.

Add softened dark chocolate to the second portion and mix well.

Place the chocolate portion in your setting pan and spread evenly. Gently but firmly press the mixture into place.

Repeat with the cardamom portion.

Set aside for 1-2 hours till slightly hard. If you live in a warm climate, pop the pan into the refrigerator till it has hardened enough to cut into squares and serve.