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We'd invited you readers to share your Rakhi recipes. Here Coomi Selod tells you how to make Kopra Paak, a traditional sweet made from grated coconut.
1 coconut (grate white part only)
500 gm sugar
4-6 tbs water
2 tsp ghee
1 cup milk
50 gm almonds (blanch and sliver)
Varakh or silver leaf (optional)
Mix coconut, sugar, rose water, ghee and milk into a pan and cook on a low fire, constantly stirring, till a soft ball is formed.
When it starts leaving the sides of the pan, remove from fire.
Grease a clean marble topped table with ghee and spread the mixture on it.
Roll it out to ¼ inch thickness.
Sprinkle the almonds on top, pressing them into the paak to provide a flat surface.
Gently lay the silver varakh on the kopra paak
Cut into diamonds or squares quickly while it is hot. Leave to cool.
Serve when cooled.
These can also be stored in dry air tight jars after they are cold.
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