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.

Kopra Paak by Zarnak Sidhwa