Nariyal Pak

Nariyal Pak
Recipe By: Batulbhen Hafiji

Ingredients (Serving: ~500gms)

1. Fresh grated coconut 250 gms (grate first and coarsely grind in the mixie. Do not grind too much else it will leave oil and turn milky)
2. Mawa 250 gms
3. Sugar 200 gms (may add more per taste - grind it to powder to dissolve faster)
4. Milk 200 ml
5. Elaichi powder 1/2 tsp (optional)
6. Ghee 1 tsp
Fine chopped dry fruits for garnishing (optional)

*Method*
1. Grease a flat plate with 1 tsp ghee or spread butter paper - this is to be used to transfer the mixture once ready.
2. Heat another pan. Add mawa and sugar. Mix / heat on low to medium flame.
3. Pour in milk and mix further until the mawa dissolves completely - ensure there are no lumps. Break them to a creamy consistency.
4. Next add the grated coconut and stir continuously on medium flame until the mixture turns thick and leaves the sides of the plan. The color will also change to light golden brown. Do not overcook else it will become sticky (like chikki).
5. Add elaichi powder and mix.
6. Transfer the mixture to the greased flat plate and level it with a spatula.
7. Sprinkle nuts and level them into the mixture with the spatula again.
8. Allow the mixture to cool at room temperature.
9. When it is lukewarm, cut them into desired shapes.
10. Remove from the plate once it is cool and serve / store, as apt.