1 whole coconut
1 cup milk
¾ cup sugar
½ teaspoon cardamom powder
¼ teaspoon saffron
silver foil, optional
1. In a non-stick pot, add the coconut and milk. Heat over low heat until the mix bubbles.
2. Add the sugar. Keep stirring and heating until it begins sticking to the pan.
3. Add the cardamom & saffron. Without delay, spread in a greased flat tray.
4. If silver foil is available, place over the kopraa paak spread now.
5. While warm, cut into diamond shapes.
Source: Kokila, 1978