1/2 cup chakka varatti
2 T jaggery
1/4 cup water
2 cups thick coconut milk
1 tsp ground cardamom
2 T coconut bits, fried in ghee (can also add cashew)

Melt jaggery in water and remove scum. Add varatti and let it soften into a sauce. When this mixture comes to a boil, reduce heat to low and add coconut milk. Let it come to a simmer. This requires constant stirring to prevent coconut milk from curdling. Turn off heat, add cardamom and coconut bits.