Kopra Paak

Kopra Paak

Ingredients

• Dry coconut grated 1
• Sugar as required
• Rose water ½ cup
• Pink or red color few drops
• Oil (to grease) few drops

Method

• Grate the dry coconut finely and then measure it. Use the same amount of sugar as the weight of the grated coconut. Cook the rose water, coconut and sugar in a pan and keep stirring so it doesn’t stick and then when it forms a soft ball and leaves the sides of the pan, remove in a greased tin or Pyrex dish and before it sets mark cuts using a knife. Let cool and then break into pieces and store in an air tight box to prevent further drying out.