Nariyal Pak
#JSC
NARIYAL PAK, a delicious Indian dessert that is also called as Kopra Paak. It is prepared on festivals and special occasions. Beetroot have made on Janmashtami as Prasadam.
Nariyal Pak
#JSC
NARIYAL PAK, a delicious Indian dessert that is also called as Kopra Paak. It is prepared on festivals and special occasions. Beetroot have made on Janmashtami as Prasadam.
Cooking Instructions
- 1
Roughly peel off the brown surface of the coconut. Roughly Grind it in a mixer on pulse mode. Chop almonds and pistachio
- 2
Heat a non-stick wok. Add grinded coconuts and dry roast till it turns aromatic. Colour should not be changed. Transfer it to a plate.
- 3
In the same wok add poppy seeds and roast till it gets fragrant. Transfer it to the same plate on which roasted coconut is placed.
- 4
Dry roast chopped almonds and pistachio on low flame till it gets fragrant and transfers it also in the same plate. Add 1/2 tsp cardamom powder in it and dry ginger powder and mix.
- 5
Now add water to a separate pan. Mix sugar in it and prepare 1-string sugar syrup.
- 6
Add all the roasted mixture to it and keep on stirring till it mixes well in sugar syrup and gets dry. It may take 3-4 minutes.
- 7
Grease a plate. Transfer the mixture on greased plate and spread evenly on plate with the help of spetula. Level it evenly.
- 8
Keep aside for 1/2 an hour. Mark cut marks on it in squares. It can be stored for 15 days in airtight container.
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