Heat up a pan and add sugar and 1 cup of water. Keep stirring continuously and let the sugar melt completely.

After the sugar melts let it come to a boil on high flame for about 2-3 minutes. The sugar syrup consistency should be thick but avoid it making into a 1 or 2 string syrup.

After 2-3 minutes when you have the right consistency turn off the flame and let it cool.

Meanwhile, let’s cut the bread slices into 4 equal square pieces.

Once the sugar syrup cools down, divide it equally into 3 bowls. Similarly equally divide desiccated coconut as well into in 3 bowls.

Now add a pinch of orange color in first Sugar Syrup bowl, add a pinch of green color in second sugar syrup bowl and leave one sugar syrup bowl plain only and mix them well. In the same way, add a pinch of Orange color in one desiccated coconut and a pinch of green color in second desiccated coconut bowl and leave the third desiccated coconut bowl plain. Mix well the bowls in which colors have been added.

Now take 2 bread squares, dip it in orange sugar syrup and take out and squeeze the extra syrup. Next add about 1 Teaspoon of Kalakand or any Mawa sweet between the bread slices and press gently so that it does not open. Immediately roll it in orange colored desiccated coconut and place it on a plate.

Repeat the same step for green and plain color. Dip square bread pieces in green and plain sugar syrup, add a tsp of Kalakand in between the bread pieces press gently and roll in the green and white colored desiccated coconut, respectively.

You can refrigerate it after making and can have it for 1-2 Days.