Nariyal Pak

Name: Nariyal Pak
Total time: 900 s
Yield: 24 pieces
Cuisine: Indian
Ingredients: 1 dry coconut; 2 tbsp poppy seeds; 1/2 cups chopped almonds and pistachio; 1/2 tsp cardamom powder; 1/2 tsp dry ginger powder; 2 cups sugar; 1 cups water; 8 pieces pistachio for garnishing

Aruna Thapar @Arunathapar27

New Delhi

#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.

Aruna Thapar @Arunathapar27

New Delhi

#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.

Saved

Ingredients

15 minutes

24 pieces

1dry coconut
2 tbsppoppy seeds
1/2 cupschopped almonds and pistachio
1/2 tspcardamom powder
1/2 tspdry ginger powder
2 cupssugar
1 cupswater
8 piecespistachio for garnishing

Saved

Steps

15 minutes

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.