• 2 cups grated fresh coconut
• 1 cup sugar
• 3/4 cup milk
• 1/4 cup mava (khoya)
• 1/2 tsp saffron (kesar) strands , soaked in 1 tbsp of warm milk , refer handy tip
• 1/2 tsp cardamom (elaichi) powder
• 3 edible silver foil
• For The Garnish:
• a few almonds (badam) slivers
• a few pistachio slivers

Combine the coconut, sugar and milk in a non-stick kadhai, mix well and cook on a medium flame for 15 to 17 minutes, while stirring continuously.

Add the saffron-milk mixture, mava and cardamom powder, mix well and cook on a slow flame for approximately 10 minutes or till the coconut mixture becomes sticky and forms a lump.

Transfer the coconut mixture onto a greased 175mm. (7”) diameter and 25mm. (1”) thickness thali and spread it evenly using the back of the spoon.

Cover the kopra pak with edible silver foil.

Allow it to cool for atleast 30 minutes and cut into 15 equal pieces.

Garnish with almond and pistachio slivers.

by Pak101.com (few years ago!) / 1968 views