Soak the jaggery in the water.
Once the jaggery has disintergrated, bring this to a slow boil.
Skim the impurities that float on top.
Once the jaggery is completely dissolved and the liquid comes to a bubbling boil, remove off the heat.
Strain and set it aside.
Clean the mango and chop the pulp or gently mash it to get a pulp form with a few pieces.
Add this to the deep pan and bring to simmer.
As it turns glossy, strain and add the jaggery syrup.
Keep stirring and let this cook
As it bubbles add the thin coconut extract and cook again.
This is a slow process done on low heat.
Keep stirring so that it doesn't catch the bottom of the pan.
As it bubbles add the dry ginger powder and cardamom (crushed or powdered) and continue cooking till the mix is almost reduced to half.
At this stage remove from heat, stir in the coconut thick extract ( or coconut cream).
In a separate small pan add the oil and roast the coconut slices,
Once they are golden pour over the hot prathaman.
Mix well and the dessert is ready to be served.