Grind coconut and milk together to a fine, smooth paste and keep aside.
In a mixing bowl, sieve besan and add sugar, mix well and keep it ready.
In a pan (preferably non stick), heat ghee till it melts, tip in the besan sugar mixture and mix well.
Now add the coconut paste, mix well and let it cook over medium-low flame.
You can see bubbles start appearing all around the sides first and then the mixture will start bubbling in the center as well.
Keep stirring continuously to avoid the mixture changing color and to prevent it from sticking to the bottom of the pan. Use a wooden spatula for easy stirring.
After 10 mins of cooking, when you mix, the mixture will spread to the sides and very easily come to the middle of the pan. This is the right consistency.
Switch off the flame and take off fire.
Add the kewra essence and mix well and let the mixture become warm.
Make small golf sized balls and press between your palm gently.
Garnish the top with slivered almonds and serve in paper cups.
These besan coconut peda will make a great gifting option and easy to pack too.