In a bowl mix together flour, salt, cardamom powder, sugar and yeast.
Add melted butter and mix well.
Now add milk and mix until it is well incorporated and you get a soft and non sticky dough.
Cover with cling wrap and set aside for 30 minutes.
Preheat oven to 175°C.
Now mix the coconut, cardamom powder, sugar, curd and rose essence.
Roll out the dough into a large thick disc.
Cut out small rounds with a cookie cutter.
Place some filling in the centre.
Fold the circle into a crescent and seal the edges. Use a fork to make some designs along the edge.
Place on a baking tray.
Bake for 20-25 minutes or until the crust is golden.
Cool on wire rack.
Store in an airtight jar.