Kopra pak recipe

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Kopra pak recipe – This Gujarati style of making coconut burfi. This sweet or mithai is made from freshly grated coconut, sugar, milk and mawa.

 Kopra pak recipe - This Gujarati style of making coconut burfi. This sweet or mithai is made from freshly grated coconut, sugar, milk and mawa.

This is the EASY recipe. Dump all in the pan and cook till it gets thick and lumpy. Then set in the pan to cool. Then cut into pieces and eat. This cannot be simpler than this.

Basically this is nothing but the coconut burfi. There is another way of making it which call for one string consistency of sugar syrup. This method is little tricky for beginners, so try this simple kopra pak recipe.

Since diwali is near, I have made this 2 days ago. Let’s see how long it lasts. This is dear hubby’s favorite sweet, so I guess he will finish this up in couple of days. 🙂

Check out more coconut based sweets recipes
Coconut ladoo  //  coconut ladoo with condensed milk  //  Mango coconut burfi  //  coconut modak


How to make kopra pak recipe (Step by Step Photos):


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1) Grease 8×8 inch pan with ghee and keep it aside.

2) Take saffron and 1 tablespoon milk in a small bowl. Warm it up in the microwave for few seconds. And then rub saffron between your index finger and thumb. So it gives nice yellow color. Keep it aside till needed.
Kopra pak recipe (How to make kopra pak with khoya)

3) Take coconut, sugar and milk in a pan.
Kopra pak recipe (How to make kopra pak with khoya)

4) Mix well. And turn on the heat on medium.
Kopra pak recipe (How to make kopra pak with khoya)

5) Cook it for 15-17 minutes with stirring continuously.
Kopra pak recipe (How to make kopra pak with khoya)

6) Cook it till all liquid evaporates.
Kopra pak recipe (How to make kopra pak with khoya)

7) Then add saffron-milk mixture, cardamom powder and khoya.
Kopra pak recipe (How to make kopra pak with khoya)

8) Mix well.
Kopra pak recipe (How to make kopra pak with khoya)

9) Cook it for 10 minutes with stirring continuously. It should look sticky, dry and lumpy when done.
Kopra pak recipe (How to make kopra pak with khoya)

10) Transfer to greased pan and spread it evenly. Top it up with sliced almonds or pistachios. Press nuts little bit so it sticks to burfi.
Kopra pak recipe (How to make kopra pak with khoya)

11) Let it cool completely. Then divide it into 16 equal pieces.
Kopra pak recipe (How to make kopra pak with khoya)

12) Remove it from pan gently without breaking it.
Kopra pak recipe (How to make kopra pak with khoya)

Store in airtight container, it stays good for two weeks in refrigerator.

Serving suggestion: you can serve it as a sweet accompaniment (1 piece per person) with your meal on festivals like Diwali, rakshabandha, holi and many more. Some people pack this as a gift and give it to relatives or friends or to their loved ones on New Year day or Diwali.

 Kopra pak recipe - This Gujarati style of making coconut burfi. This sweet or mithai is made from freshly grated coconut, sugar, milk and mawa.

Kopra pak recipe

US measuring cups are used (1 cup = 240 ml)
Course Dessert
Cuisine Gujarati, Indian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Yield 16 pieces
Author Kanan

Ingredients (1 cup = 240 ml)

  • 2 cups Coconut grated
  • 1 cup Sugar
  • ¾ cup Milk
  • few strands Saffron dissolved in 1 tablespoon of warm milk (Optional)
  • ¼ cup Khoya (mawa)
  • ½ teaspoon Green cardamom seeds powder
  • few Almonds or pistachios, sliced for garnishing

Instructions

Preparation:

  1. Grease 8x8 inch pan with ghee and keep it aside.
  2. Take saffron and 1 tablespoon milk in a small bowl. Warm it up in the microwave for few seconds.
  3. And then rub saffron between your index finger and thumb. So it gives nice yellow color. Keep it aside till needed.

Making kopra pak recipe:

  1. Take coconut, sugar and milk in a pan. Mix well. And turn on the heat on medium.
  2. Cook it for 15-17 minutes with stirring continuously. Cook it till all liquid evaporates.
  3. Then add saffron-milk mixture, cardamom powder and khoya. Mix well.
  4. Cook it for 10 minutes with stirring continuously. It should look sticky, dry and lumpy when done.
  5. Transfer to greased pan and spread it evenly.
  6. Top it up with sliced almonds or pistachios. Press nuts little bit so it sticks to burfi.
  7. Let it cool completely. Then divide it into 16 equal pieces.
  8. Remove it from pan gently without breaking it.

Adapted From – “The Complete Gujarati Cook Book” by Tarla Dalal

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