In a pan heat ghee. Add dessicated coconut and roast for 2 minutes. Transfer into a plate. In the same pan add milk and sugar. Stir in between. Cook till it comes to boil.
Now add saffron-cardamom milk. (Soak saffron, cardamom powder and yellow food colour in 1 tablespoon of milk). Mix well. Boil for 5-7 minutes. Then add roasted coconut. Combine well. Stir constantly. Cook till it leaves side of pan
Transfer into greased thali. Spread evenly. Allow it to cool down. Then cut into pieces. Koprapak is ready to serve. You can garnish with dry fruits. I like simple.
