Koprapak (coconut sweet dish)

Take a heavy bottom pan, add clarified butter and keep it on medium heat

Once it’s warm add almonds (Here you can use cashew nuts and pistachios also, as per your liking) and sauté it for about 1 minute

Add coconut and mix it, stir it continuously for 2 minutes

Add milk slowly and mix it well

Stir it continuously for about 7-8 minutes till coconut tenders

Add sugar and mix it well

At this point you can add cardamom powder or cinnamon powder, in case you like it to be flavored. Note that I did not add it while preparing the recipe

Stir it continuously till the mixture becomes thick paste (It will take approximately 8-10 minutes)

Take the pan off the stove and keep it aside

Grease a flat base plate with clarified butter and spread the paste in a square or rectangle shape with the help of spatula

Grease a flat base plate with clarified butter and spread the paste in a square or rectangle shape with the help of spatula

Keep it refrigerated for 2 hours then cut it in to desired shape I cut it into square pieces

You can store it for maximum a week but keep it refrigerated