2 cups of Kashikeyo (screw pine) peeled and sliced 6-8 cardamom pods (ends snipped off)
3/4 cup sugar
2 cups of water
2-3 tbsp ground rice flour
1 pandan leaf
1/2 cup coconut milk (packed or canned) 2 tbsp rose water
Place the Kashikeyo in 2 cups of water in a saucepan and place over medium heat and bring to a boil and then stir till the Kashikeyo is really soft.
Add an extra 1 cup of water into this, along with a torn and knotted pandan leaf, 3/4 cup of sugar, Cardamom pods and 2 tbsp rice flour.
Cook over medium heat, stirring often, so the rice flour doesn't clump up into a ball at the bottom. Stir till the sugar dissolves and the Kandhi is slightly thick. If you like it thicker add the remaining tablespoon of rice flour, keeping in mind that it will thicken even after you finish cooking.
Taste and add more sugar to your liking. Stir in coconut milk. Cook another 2 minutes on low heat. Finally, add rose water and then stir.