Kopra Pak No.1
by Tarla Dalal
Added to 148 cookbooks
This recipe has been viewed 20046 times
A traditional coconut meat sweet.
- Blanch the pistachios and slice them.
- Warm the saffron in a small vessel, add the vessel, add the milk and rub in until the saffron dissolves.
- Add 1 1/2 teacups of water to the sugar and put to boil. When syrup starts boiling, add the lemon juice.
- Remove the floating dirt and strain the syrup if necessary.
- Boil the syryup again until it is of 2 thread consistency.
- Add the coconut, ghee and prepared saffron. Remove from the heat immediately but go on stirring for a few minutes.
- Spread the mixture on a thali (flat metal plate) and allow to cool.
- Decorate with cardamom and pistachios. Cut into desired shape.
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