Grated Fresh Coconut - 4 Bowls (bowl of size 150 ml.)
Juice of Black Grapes with it's skin - 2 Bowls
Milk Powder - 2 Bowls
Sugar - 3 Bowls
Powdered Sugar - 2 Tablespoon (make using mixer)
Ghee / Butter - for greasing steel plate / tray
For Garnishing - Almonds - 5-6 Almonds scraped or sliced
1. Slightly grind the shreads of fresh coconut in mixer or grind the small pieces of fresh coconut in mixer.
2. Wash the black grapes and put it in the mixer without removing thier skin. Make 2 bowls of juice of grapes in the mixer.
3. In a cooking pan add grated fresh coconut, juice of black grapes, milk powder, sugar and heat it on a medium flame. Stir this mixture with a long handled spoon. At start this indigo coloured juicy mixture becomes watery and starts boiling and when it becomes thick it's colour changes to reddish violet colour.
4. When this mixture becomes slightly thick and started to separate from the pan, that time add the powdered sugar in it and stir it, so that the mixture will become thick in short time.
5. When the mixture becomes more thick, that time smear the ghee / butter on the steel plate / tray.
6. When the mixture becomes sufficiently thick, switch off the flame, pour the mixture in the tray and spread it evenly.
7. Put Almond scrapes or slices on this mixture and with ghee / butter smeared hand press it slightly.
8. After 25 - 30 minutes when the mixture starts to cool down, mark it with knife for making pieces.
9. Separate and remove the pieces as bars only after the mixture completely cools down.
10. From inside these bars are having slight stickiness as that of black raisins, so keep these bars in a container, cover it with lid and keep that container in refrigerator for 3 - 4 hours. The bars will be ready for eating only when it will come at normal temperature after removing from refrigerator.
Note - Do not always keep these bars in refrigerator. Cold bars just removed from refrigerator are somewhat hardy for eating. The taste of these bars increases when it is eaten at it's normal temperature stage.