Heat a pan, add the coconut shreds and fry gently over moderate heat.
When the coconut milk moisture is somewhat lessened, remove it from heat.
Now in a seperate vessel, boil water over moderate heat.
When the water boils, add the sugar and keep on stirring till the sugar water boils.
Add the milk to the boiling sugar syrup.
When the sugar syrup reaches a thick syrupy stage, add the fried coconut shreds to it.
Stir constantly till the coconut and sugar syrup are blended thickly and stickily together.
Now add the ghee and cardamom seeds powder.
Stir till the mixture looks thick, remove from the heat and pour into a ghee-smeared table or plate.
Flatten the surface evenly with the help of an oiled flat slice.
When cold, cut into squares or diamond shapes and serve.