Wednesday, 24 August 2016

Panchamrut / Charnamrut -

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Panchamrut, a must item in your Pooja Thali if you are having any religious occasions at your place. Without Panchamrut any pooja is considered as incomplete. The word Panchamrut translates Panch - Five and amrut - ambrosia - immortal.   Panchamrut is a combination of five sacred nectars which are milk, yogurt, ghee, honey and gangajal ( water from river Ganges )

In Gujarat Panchamrut is used in Abhishek ( Bathing the idol )- It denotes a method of worship in Hinduism and then at the end of the religious ceremony Panchamrut is distributed first as prasad to everyone who attends the ceremony. According to elders, Panchamrut should be consumed first after the Pooja as this is considered as nectar of the god. It is considered highly auspicious and many devotees break their fast by having panchamrut.

Along with these five nectars, holy basil ( Tulsi ) leaves are added too, in Panchamrut, also here in UK I've seen many add saffron to it as well and actually I really like that.

Notes :-
Many add sugar as well as honey.

You will need ;-

  • Fresh whisked plain yogurt - 100 g
  • Milk - 25 ml
  • Honey - 20 ml
  • Ghee - 1 tbsp.
  • Gangajal - 1 tbsp. ( I used mineral water )
  • Tulsi patta ( Holy basil leaves )
  • Few Saffron  threads 
Method ;-
In a big bowl, combine everything.
Add the tulsi patta. 
Serve it in a serving bowl and use as required. 

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Dhana / Dhaniya Panjiri Prasad #Shree Krishna Janamsthmi

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Dhaniya Panjiri is served only on Janmasthmi day to Lord Krishna alongside other delicacies. Butter, milk, yogurt and other dairy products like peda are some examples. Panjiri is primarily made from coriander powder, sugar, ghee and dry fruits.  During Janmasthmi, many people fast. Before they break their fast this Dhaniya Panjiri is eaten.

You will need :-

  • Coriander powder - 50g
  • Pure ghee - 2 tbsp.
  • Powdered sugar - 30 g
  • Phool Makhane - 3 tbsp.
  • Desiccated coconut - 2 tbsp.
  • Almonds, Cashews and Pistachio Nuts - 3-4 tbsp. 
  • Few holy basil leaves ( Tulsi ) 

Method :-
Heat very little ghee in a kadai, add nuts and fry for few minutes, remove it from the kadai and add phool makhane and roast til they get crunchy. Remove from the kadai and let it cool.
In same kadai add coconut and roast lightly. Remove it.
Add remaining ghee in the kadai, add coriander powder and roast it for couple of minutes.
Let it cool.
Slice the roasted nuts and makhane.
Combine sugar, roasted coconut, nuts and makhane with the roasted coriander powder.
Mix well.
Serve in a serving dish and garnish with the tulsi leaves.
Offer to Kanhaji ( Lore Krishna )

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Tuesday, 23 August 2016

Kesar Mawa Peda / Penda - Indian Style Creamy Saffron Fudge

Kesar Mawa Peda ( Indian style Creamy Saffron Fudge ) with a magnificent taste, it's rich and melts in your mouth. Sweet flavoured creamy Peda with saffron and aromatic spices, adorned with rich nuts are perfect to celebrate Shree Krishna Janamasthmi.

Indian festive season is in full swing, and this festive ambience tempts me so I have unleashed myself for making some delectable delicacies at home for friends and family because I personally feel that it is always good to add your personal touch by making mithai at home.

Pedas are my all-time favourite Indian Mithai, I adore the most. Offer me a plate of assorted mithai, and see first where my hand reaches out for?  Rich, soft, milky and aromatic peda always makes me happy, I could never stop at one. I could trade any western fudge for these, they will bring the same deliciousness and make my taste buds dance!
Mawa Peda, Mango peda, salted cramel Peda Ricotta Cheese Peda or Mathura Peda .

Kesar Mawa Peda, have the first bite and you will congratulate yourself for eating such a marvellous piece of heaven. I love how just a few ingredients are in this and effortlessly it is thrown together..swooning over this!

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kesar mawa peda, kesar peda, mawa peda
Yield: 10-12 Peda



Kesar Mawa Peda ( Indian style Creamy Saffron Fudge ) with a magnificent taste, rich and just melts in your mouth.
prep time: 30 Mcook time: 30 Mtotal time: 60 M


  • 250 g Grated Khoya
  • 150 g Sugar
  • 50 ml Cream
  • 1 tbsp. ghee
  • Big pinch of saffron + for garnish
  • Pinch Cardamom powder
  • small pinch Nutmeg powder
  • 2 tbsp. Almond and Pistachio slivers



  1. Warm up the cream in M/W for 20 seconds.
  2. Meanwhile, grind the saffron in mortar and pestle.
  3. Add in warm cream.
  4. Let it steep in the cream for about 30 minutes or more. I left it in the fridge whole night.
  5. Heat ghee in a heavy-based kadai, add khoya and roast the mawa on a low heat for a couple of minutes.
  6. Then add sugar and saffron-infused cream, combine well and cook the mixture till sugar dissolves.
  7. Keep stirring the mixture until mixture leaves sides of the pan. 
  8. Switch off the heat.
  9. Add cardamom and nutmeg powder and mix well. Let it cool a little.
  10. Rub some ghee on your palm and knead the mixture while it is slightly warm.
  11. Form equal size of balls and flatten them slightly. or give them a shape of your choice.
  12. Also, you can give them some imprints or design.
  13. Garnish with slivered nuts and saffron threads.
  14. Serve as a prasad or devour on this festive season with friends and family.


Use full-fat milk powder and double cream if you can't get hold of khoya, but increase the volume of the double cream.
I have not used any kind of food colour in this recipe.
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Monday, 22 August 2016

Porbandar style Masala Khajli / Khajali - Gujarati Style Spicy Flaky Fried Biscuits #naagpanchmi #shitlasatam

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Porbandar Style Masala Khajali  are a mildly spiced, deep fried biscuits, have a bite of this Khajali and see how it crumbles into thin flakes and melts in your mouth. It is light, fluffy and a traditional snack which is irresistible and tastes best with hot beverages.

Porbandar is famous not only as birthplace of 'The father of the Nation' Mahatma Gandhi, but also it is famous for the delicious and irresistible Khajali. Porbandar, a city in state of Gujarat, claims it's monopoly.

The name Khajali itself is an attraction, it is just mouthwatering,  consisting of ghee, plain flour, and water.  This is identity of Porbandar, it is a unique item of this city which consists of specialists for making it. There are three types of this Khajali that are most famous amongst the people of the city and Porbandar consist of at least 150 businesses and more than 500 experienced workers in this field who earn their bread and butter by producing the Khajali which gets fondly consumed by the locals as well as the tourists. On festive seasons Khajali is a big hit, not only that but Porbandar is the only city of India that exports Khajali all over the world. Variety of this produce is their expertise and pride, and they believe it's a more of a tradition and not just food.

For me Khajali is nostalgic, reminds me of those special days and festivals of my childhood.  Once the holy month Shravan begins and we all were eagerly waiting for the thread of  religious festivals to come, on the day of Naag Panchmi or Shitla Satam dad would bring generous amount of Porbandar Ni Khajali, which comes in different varieties like, Mori (Plain ), Masala and Sweet Khajali and we would devour with Masala Chai.  Although Khajali is considered as snack but meethi or Gari ( sweet ) Khajali remains the most favourable choice for festivals and happy occasions.

Since I left India almost 3 decades ago, I haven't had any Khajali, whenever I visit India, one or the other reason I always leave Khajali out. So past few years I've been trying to nail the recipe of Khajali and this time I have mastered it, exactly like you would get in Porbandar and tatse is awesome and so fresh.

Are you tempted to eat or make Khajali ? Then don't hold back the eagerly waiting cook inside you, just put that apron on , follow this recipe and enjoy !

Notes :-
Plain Khajali can be made without adding any spices, just use flour, ghee and follow same process.
Sweet Khajali recipe coming soon.

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Masala Khajli / Khajali
Masala Khajli is a traditional Gujarati snack, which is deep fried, flaky and melts away in your mouth when eaten with hot masala chai.
  • 1 cup Plain flour ( Maida )
  • 1/4 cup Pure Ghee
  • Salt to taste
  • 1/4 tsp. Turmeric powder
  • 1 tbsp. Crushed cumin seeds and Black pepper powder
  • Pinch Red chilli powder
  • to deep fry Oil
  • Pinch Baking Powder
In a big bowl take plain flour.
Add melted ghee and rub the flour with your fingers.once mixed properly add all the masala except oil. 
Combine well, and knead the dough with the little water.
Knead the dough like chapatti flour.
Cover the dough with the wet kitchen towel.
Leave the dough aside for at least half an hour.
Once you are ready to prepare the khajli, put oil to heat on a low heat.
Don't heat oil on high heat.
Now once again knead the dough for couple of minutes.
Divide the dough into equal golf size balls. ( you can make bigger if you like )
Flatten one ball on the worktop, and press it with your fingers and make couple of holes in it, so it cooks well inside too.
The thickness should be about 1/2 cm. 
Work same with the remaining dough.Gently slip pressed khajali into oil, fry the khajlis on a very low heat until you see flaky and light brown colour Khajali.
Once done, leave it to cool completely. 
Khajali will become more flaky once it cooled down. Khajli can stay fresh for couple of weeks.
Enjoy with a cup of masala chai.
Prep time: Cook time: Total time: Yield: 12 pieces

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Sunday, 21 August 2016

Fulwadi ni Kadhi - Deep Fried Chick Pea flour rolls in a Spicy Seasoned Yogurt Soup

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To me a hot and steamy bowl of Fulwadi ni Kadhi is not just a bowl of food that fills my tummy , but it is a bowl full of memories, childhood memories which brings in more than the tiding memories of taste and flavours of this lip smacking yogurt soup.

If you are of Indian origin,  by now you must have enjoyed Pakode wali Kadhi, Rajsthani Gatte ki Kadhi, Gujarati Kadhi or even Bindi ( Okra ) Kadhi, I bet you never heard of Fulwadi ni Kadhi. Must be intrigued by now, right ? Sure you are. Let me tell you that you will not find Fulwadi ni Kadhi recipe anywhere, as this recipe doesn't belong to any region of India, this recipe was churned out by my dad in a desperate situation, yes desperate, when your beloved wife demands something and that too while she is pregnant any situation becomes desperate :)

Like people say Mums- to- be are at the mercy of their taste buds, many expected mothers have cravings they can't simply ignore. I too had cravings during my both pregnancies, first time all I wanted to have that was coal ( weird right ) and second time I wanted to indulge in sweet food, one night I had cravings for Peda ( Indian fudge ) Lol, poor husband drove up to 20 miles for it. Don't know the reason behind this cravings or sometime weird cravings, it could be hormonal and physiological reasons for cravings or it could be pure indulgence :P

So late at night mum had this cravings too while she was expecting me, she wanted to have Hot and steamy Pakode Wali kadhi with Rice. Now almost 10 pm at night, dad wasn't in a mood for frying pakoda, so he headed straight to kandoi shop to get pakoda, it was not his best day that kandoi was run out of pakodas, so dad came back home with Fulwadi .  He came home, he prepared  normal kadhi and added Fulwadi in the kadhi, mum thoroughly enjoyed that meal, she (maybe me too) was satisfied and since then we have Fulwadi Ni Kadhi on our menu.

This tantalising and simply irresistible Fulwadi Ni Kadhi is so easy to prepare. Thick, spicy and slightly sour, gluten free yogurt soup prepared with yogurt, chick pea flour and delicious deep fried Fulwadi submerged in it, loaded with cumin, curry leaves and red chilll flavoured tadka ( tempering ) on top. With steamy hot Jeera (cumin) rice, it is an immensely satisfying meal.  Fulwadi Ni Kadhi could be a year round dish loved by all , but I love to devour once temperatures starts dropping until the spring arrives. Hot and steamy Fulwadi Ni Kadhi in a bowl, warms up your fingers, your body and above all warms up your soul.

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Fulawadi Ni Kadhi

Deep fried chick pea flour rolls in a spicy seasoned yogurt soup to satisfying your taste buds and warm up your soul with it.

  • 500 ml Plain Sour yogurt
  • 100-125 g Besan ( fine chick pea flour)
  • 250 g Fulwadi ( Recipe here )
  • 1 1/2 tsp. Red Chilli Powder
  • 1/2 tsp. Turmeric Powder
  • 3-4 Dry red chillies
  • 1 sprig Fresh curry leaves
  • 1 tsp. Mustard and Cumin seeds
  • Asofoetida Pinch of hing
  • 1/4 tsp. Methi dana ( fenugreek seeds)
  • 3-4 tbsp. Oil
  • 1/2 tsp. Green chilli and ginger paste
  • Salt to taste
Whisk yogurt along with the besan till its smooth and no lumps remain.
Add the ginger-green chilli paste, red chilli powder, salt and turmeric powder and mix well.
In another pan or kadai heat 2 tbsp. oil and add half mustard cumin and methi seeds as soon as they crackle add hing.
Then add yogurt mixture into this tempering, add little water, don't make mixture too runny.
Keep continue stirring and bring it to a boil.
Simmer the kadhi till it's done, it will take about 10-12 minutes, lovely and thick.
Now prepare another tadka ( Tempering ) by heating oil, add mustard and cumin seeds once they crackle add dried red chillies and curry leaves.
Meanwhile add ready made fulwadi in the kadhi, and pour tadka on top of the kadhi. 
Simmer couple of minutes, switch off the heat.
Serve hot with rice, roti and salad.Enjoy !
Prep time: Cook time: Total time: Yield: 6 servings

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Thursday, 18 August 2016

Masala Fulwadi - Deep fried spicy snack originate from Gujarat #farsan #gujaraticuisine #gujaratithali #authenticdish

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Fulwadi, are deep fried crispy, spicy ,delicious, traditional and very popular Gujarati farsan ( savoury snack ). Fulwadi is something which is usually served as farsan in traditional Gujarati thali along with Churma na Ladwa, Gujarati Daal, Bateta nu Rasawaru Saak ( Gujarati style potato curry ), Vaal nu saak ( Lima Beans Curry ) and plain rice, absolutely delicious meal to die for.
An irresistible menu which is rare to see nowadays, unless you visit rural areas of Gujarat, where more importance is given to so many rituals and customs. Although Fulwadi and Churma Na Ladwa combo is a popular choice, I have seen Boondi Ladoo and Fulwadi combo too.

While fusion and innovative snacks and platters are flooding in the market like Chocolate sandwich, Bhakhri Pizza and Chinese Bhel, traditional snacks like Fulwadi are rare to see in Gujarati menu.

Fulwadi, cannot only be enjoyed as a farsan in a thali but also be eaten as snack with green coriander and tamarind chutney, plain yogurt or with Masala Chai, nothing can beat that enchanting taste !

In Gujarat, you can find Fulwadi at every nook and cranny, I have not seen in the UK yet, but nothing can beat the taste and quality of these homemade Fulwadi, that you can churn out effortlessly at home. Deep fried gram flour rolls which are flavoured with Indian spices and masalas.

These irresistible  Fulwadi which come together in short time, as long as you have 'Fulwadi No Jaro' ( a special perforated or slotted spoon with big holes ).  These fulwadi can easily stay fresh at room temperature if store in a airtight container.  If you haven't tried yet, please do try I am sure you'll love it.

Notes :-
Fulwadi should be crispy outside but soft inside.

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Masala Fulwadi
Fulwadi, are deep fried crispy, spicy and delicious traditional and very popular Gujarati farsan ( savoury snack ).
  • 1 cup Coarse Gram Flour ( Magaz no lot or Ladoo flour)
  • 1 cup Besan
  • Salt to taste
  • 2 tbsp. Fennel seeds ( Variyali )
  • 2 tbsp. Whole black pepper ( Mari )
  • 2 tbsp. Whole coriander seeds (Suka dhana )
  • 2 tbsp. Sesame seeds ( Tal )
  • 1 tsp. Dried fenugreek leaves ( Kasoori Methi )
  • 2 tbsp. Red chilli powder
  • 2-3 tbsp. Sugar
  • 3 tbsp. Oil for moin
  • 4-5 tbsp. Yogurt
  • Pinch Bicarbonate of soda
  • Oil to deep fry
Add salt, sugar and red chilli powder in a yogurt and mix well.
In a big wide plate combine all the flours,sesame seeds, fennel seeds, black pepper, coriander seeds, oil (moin) and dry fenugreek.
Add yogurt mixture into the flour mixture and prepare a soft dough. 
If you need water to prepare the dough use just a couple of tablespoon )
Mix well, cover and leave it aside for 15-20 minutes.
Once you are ready to make fulwadi, heat oil in a kadai.
Apply or spray little oil on the fulwadi jaro, add soda in the dough and mix well.
Once oil is heated properly, keep heat on medium.
Place a fulwadi jaro direct on the kadai, be very careful, make sure kadai is stable on the burner.
Take small amount of fulwadi dough and put it on the fulwadi jaro then with one hand hold the jaro and with other hand press or rub the dough, 
You will see fulwadi dough passing through those big holes and dropping in to the hot oil.
As soon as fulwadi floats on the oil, turn the heat slightly low and fry the fulwadi until nice and crispy brown.
Remove it with the another perforated spoon and repeat the procedure with the remaining dough.
Enjoy garma garm ( Hot ) fulwadi with Churma Na ladoo.
Enjoy !
Prep time: Cook time: Total time: Yield: 2 big bowl

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Tuesday, 16 August 2016

Raksha Bandhan / Rakhi Special Recipes #rakshabandhanrecipes #Rakhispecial #indianmithai

Raksha Bandhan| Rakhi Special Recipes | Rakhi Special Indian Mithai | 

Rakhi, a festival celebrated through out India by brothers and sisters. On this occasion we have so many delicious and mothwatering recipes on jagruti's Cooking Odyssey.

"Rakhi Day is Righteous Day" by President of India A.P.J.Abdul Kalam 

Raksha Bandhan / Rakhi, it's the day when sisters and brothers reaffirm their affectionate bond. It's a celebration of the relationship between brothers and sisters.

On this Raksha Bandhan savour the sweetness of traditional and modern Mithai, add a dash of sweetness on this day and pamper your brothers, siblings and family's sweet tooth with these mouth watering and delicious desserts and Mithai.

Makhandi Halwa
Kesar Mawa Kopra/Topra Paak ( Coconut fudge with infused saffron )
Aate Ka Halwa ( Wholewheat Pudding )
Mango, Coconut and Almond Ladoo 
Dudhi/lauki halwa 
Rajwadi Lapsi 
Churma Ladoo 
Gaajar Halwa 
Salted caramel Peda
Mawa Peda 
Doodh Paak 
Creamy Caramel Phirni
Badam Besan Ka Halwa
Kesar Peda
Coconut and Saffron Semolina Halwa
Vanilla, Caramel and Chocolate Barfi

Wishing one and all a happy and joyous Raksha Bandhan!

Thank you for stopping by and reading this post! We hope to see you again soon :)

Sunday, 14 August 2016

Giveaway - Kingfisher Beer #giveaway #win # twittergiveaway

This Giveaway is now closed.
F & RT to case of Beer T&C Ends 25/9

IT's Giveaway time !!!

Hey guys, in my previous post (Matar Paneer ) I made a promise to you that soon I will be posting a giveaway post on my blog, and I am happy to fulfil that promise.

Generous people from Kingfisher Beer have been kind and said that they will send a £30 value Kingfisher Beer case to one Jagruti's Cooking Odyssey ( JCO ) reader, who takes part in this giveaway.

To win this Giveaway follow these rules :-

  • You must follow @JCookingOdyssey , @KingfisherBeer and RT (Retweet) to be in with in with a chance of winning.
  • You must be 18+ to enter. 
  • Giveaway open to UK residents ONLY. 
  • Giveaway will end 25/9/2016 midnight. 
  • Winner will be chose randomly by JCO valid entries and will be informed via DM. 
  • If prize is not claimed within the one week then another winner will be chosen. 
  • This giveaway is in no way associated with TWITTER, Facebook, Instagram or Pinterest.  
  • Twitter link is here. 

Wish you all the luck !

Thank you for stopping by and reading this post ! We hope to see you again soon :)

Saturday, 13 August 2016

Mawa Kesar Kopra/Topra Paak RAKSHA BANDHAN / RAKHI SPECIAL - Indian style Coconut fudge with Infused Saffron

Kopra/Topra paak adorned with fragrant dried rose buds and saffron threads, rich and colourful pistachio and almond slivers, the contrast of garnishing with elegance. This is  darn delicious, rich, moreish and very delicate flavoured classic and traditional Indian sweet. Very popular in state of Gujarat. Pop one piece in your mouth and I am sure your taste buds will have a experience of heaven on the earth !!

Kopra/Topra pak can be prepared and enjoyed in any season and suits all occasions and festivals. Any religious occasion or if you have sweet tooth and cravings for something, make this coconut fudge. BTW guys, Kopra/Topra means coconut, and Paak means Cooked. As we Indians consider coconut is auspicious, this dish is absolutely fine for prasad, and suitable for those who observes fast.

My mum and her family loved Kopra/Topra pak to the core, she used to prepare in a jiffy, especially on Raksha Bandhan ( Indian festival celebrated by Brothers and Sisters ) for her brother. She could prepare this dish, even if she was half asleep, whenever any neighbour wanted to prepare these sweets, first they come to her for guidance.   The recipe of Kopra/Topra pak is very easy to follow and prepared with only few ingredients, just keep an eye on the sugar syrup and nothing will stop you to prepare this at home in your own comfort zone .

Hey guys, just want to clear the confusion here, about Kopra/Topra paak and Coconut ( Nariyal Barfi ) Barfi, for both of the recipe ingredients and methods are almost similar, but if you want to make Kopra/Topra paak make sugar syrup with water and for Coconut Barfi make sugar syrup with milk.

So if you are celebrating Raksha Bandhan or any other happy occasions make a batch of this elegant looking rich and creamy Kopra/Topra Paak and see just what happens ! I bet there will be no complaints :)

Love coconut and want to try my other recipes ? just check out this COCONUT section, if not try my other Raksha Bandhan specialities Aate Ka Halwa, Dudhi halwa ,   Salted Caramel Peda or authentic recipes like Churma Na Laddu , Rajwadi Lapsi 

Notes :-
I have used coconut powder as I wanted to finish it before it's expiry  date,  but you are free to use medium size desiccated coconut for this recipe.
If you are vegan , omit khoya and milk.

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Kesar and Mawa Kopra Pak / Topra Pak - Indian Style coconut fudge

Delicious and moreish Kopra Paak ( coconut fudge ) suitable for any occasions, made with rich ingredients like coconut, nuts, saffron, sugar and khoya ( Indian milk solids )

  • 2 cup Desiccated coconut / Powder
  • 1 1/4cup Sugar ( One and forth cup )
  • 1 cup Grated Khoya/ Mawa
  • Big pinch Saffron threads sokaed in 2tbsp. warm milk + few for garnishing
  • Pinch Cardamom powder
  • 2 tbsp. Pistachio and almond slivers
Grease one plate or tray with little ghee or flavourless oil and leave it aside. 
Heat heavy bottom pan on a low heat, add coconut and roast just 3-4 minutes without letting it go brown.
Remove roasted coconut from the kadai, add khoya and fry for few minutes, remove and leave it aside for later use.
In the same pan, add sugar and water, The water should just soak the sugar, don't add more.
Let the sugar dissolve in the water.
Bring the sugar syrup to boil, and keep stirring until sugar syrup reaches half thread consistency. 
To check the consistency for sugar syrup, take syrup in teaspoon, press between your index finger and thumb , you will be able to see one thread forming. 
Now quickly add coconut and mix well, now add khoya, saffron milk and cardamom powder.
Combine well. Mixture will thicken, do not let the mixture go too thick. 
Pour the mixture into greased plate or tray and spread evenly. 
Garnish with remaining saffron threads , nuts slivers or edible silver leaf ( If using ) and edible flowers. 
Let it cool completely, once it's cools down properly and nice and firm cut into desired shape. 
Kopra paak is ready for you to serve.
Enjoy !
Prep time: Cook time: Total time: Yield: 10-12 pieces

Thank you for stopping by and reading this post ! We hope to see you again soon :)