Dry Coconut Fudge (Koprapak)

Ingredients

• 3 cups Dry coconut (finely grated) (Originally '0.5 seer'. Use fresh, non-rancid dry coconut balls, grated to a fine powder.)
• 1 cup Mava (Khoya/Milk solids) (Originally '0.5 seer'. Crumbled.)
• 1 1/2 cups Almonds (blanched and ground) (Originally '0.5 seer'. Blanched, peeled, and ground into a fine powder.)
• 2 3/4 cups Granulated sugar (Originally '1.25 seer'.)
• 1 1/2 cups Water (For making sugar syrup (estimated quantity).)
• 1 cup Thick coconut milk (Extracted from 1 fresh coconut (grate fresh coconut, blend with minimal water, and squeeze to extract thick milk).)
• 1/2 cup Butter or Ghee (Originally '0.25 seer'. Plus extra for greasing the tray.)
• 1 teaspoon Cardamom powder (Originally '0.25 tola'.)
• 1 teaspoon Nutmeg powder (Originally '0.25 tola'.)
• 3 teaspoons Rose water (Can substitute with 20 drops rose essence and 1 tsp vanilla essence if preferred.)

Instructions

1. 1Grate the dry coconut very finely to achieve a cream-colored powder (avoiding the brown skin). Blanch and peel the almonds, then grind them into a fine powder. Extract thick coconut milk from the fresh coconut by grating it, blending with a little water, and straining through a cloth.
2. 2Lightly roast the mava (khoya) in a pan until warm and fragrant. In a large bowl, combine the roasted mava, grated dry coconut, and ground almond powder. Mix thoroughly.
3. 3In a heavy-bottomed pan, combine the sugar and water. Cook over medium heat until the syrup reaches the 'soft ball' stage (approx. 235°F-240°F / 112°C-115°C), where a drop of syrup dropped into cold water forms a soft, pliable ball.
4. 4As soon as the syrup reaches the soft ball stage, pour in the thick coconut milk and add the butter. Immediately stir in the mava-coconut-almond mixture. Reduce heat to low and cook, stirring constantly to prevent sticking.
5. 5Continue stirring until the mixture thickens and starts to leave the sides of the pan. Add the rose water and mix well. When the mixture becomes quite stiff and is ready to set, remove from heat. Stir in the cardamom and nutmeg powder.
6. 6Pour the hot mixture into a buttered tray or thali. Use a flat-bottomed bowl (greased with butter) to press and flatten the fudge to about 3/4 inch thickness. Allow it to cool and set completely (preferably overnight). Once firm, cut into diamond shapes and serve.