Coarsely grind the cooked bengal gram dal. Mix sugar with 1/2 cup water and boil. When the sugar gets completely dissolved, add 1/4 cup ghee and the prepared bengal gram dal and stir well. Add the remaining ghee into this occasionally and keep stirring. When the solution thickens, add the orange colour dissolved in milk and the powdered cardamom. Remove from fire when the mixture leaves the side of the pan and the ghee comes on top. Pour the toffee mixture into a greased vessel in 1/2 inch thickness and allow to set. Cut it into square pieces and keep aside.
Mix milk powder and grated coconut with the hand. Make a thick batter by adding cold water occasionally. Pour this into a thick bottom aluminium pan. Stir continuously in a low flame. Dissolve 2drops green colour in 1tsp of milk and add this to the milk solution. Remove the contents from fire and allow to cool. Add 3/4 cup powdered sugar into it and knead to make a fine dough. Roll the dough into a thin layer and cut into triangle shapes.
Place this coconut sweet over the prepared bengal gram dal sweet. Press them lightly to fix. The toffee can be decorated by placing a cherry on top.