First roast the rice flour and decicated coconut separate with butter in a pan and keep seprate for next step
Add egg, coconut milk,rice flour, almond and cashew paste in a other pan whisk well and keep on low flame to thick, continue stir to avoid lumps
Caramalized the sugar in a pan
Crumble the vanilla cake and add cocoa powder in this and mix well
Add condensed milk in egg mixture and stir on low flame
Now add caramelized sugar in this mixture and cook
Now add crumble cake mixture and roasted desicated coconut and cook on low flame, add remaining ghee in this
Finally add vanilla essense, food colour and cook to semi thick mixture
Now transfer in greased tray cut and keep in fridge to set
When set cut in optional shape
Now decorate with colourful beads
