(Coconut Fudge)


Coconut (Fresh – grated) – 1 cup
Sugar – ½ cup
Ghee – 3 tblsp.
Milk – 20 ml.
Rose Water – few drops
Ghee – ½ tsp. (for greasing Thali)


  1. In a pan, heat 2 tblspn. ghee on a medium flame. When it melts, add grated coconut and roast for a few minutes.
  2. Add milk. The milk will be sufficient enough to completely immerse the coconut.
  3. Add sugar and keep stirring the coconut mixture constantly.
  4. After 5 minutes, add the balance 1 tblspn. ghee.
  5. Keep stirring the mixture till it starts leaving the sides of the pan and it becomes thick in consistency.
  6. Add rose water and stir. Remove the mixture from the flame and place it in a greased thali. Spread it out evenly.
  7. The mixture will set in less then 5 minutes. Allow it to cool and cut into small pieces.

To serve

Nayar Pak has a shelf life of around one-week.
It can be served as a sweet with any of the meals.

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