In a kadai, add 2 cups of milk. Stir continuously until the milk thickens and becomes creamy.

In a mixer jar, add ½ cup (100 g) sugar and grind it into a fine powder.

Add the powdered sugar to the boiling milk and mix well.

Once the sugar dissolves and the milk thickens, add 2 cups of desiccated coconut (dry coconut) and mix well.

Cook until the milk is completely absorbed by the dry coconut. Then add ½ tsp cardamom powder and 2 tbsp ghee. Mix well.

Cook until the kopra pak mixture leaves the sides of the pan and comes together as a soft mass.

Transfer the mixture to a greased plate or tray and spread it evenly. Let it set for 3 hours.

Once it is set properly, cut it into pieces and garnish with silver varak, if desired.

Serve immediately or store it in an airtight container. It stays fresh for up to 1 week at room temperature or up to 15 days in the refrigerator.