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    Home » Indian Sweets

    Kopra Pak Recipe (Gujarati Topra Pak)

    Published: Nov 10, 2012 · Last Modified: Apr 28, 2020 by Kanan Patel / 32 Comments

    Jump to Recipe Pin Recipe
    kopra pak pin

    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 is an 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 a couple of days. 🙂

    How to make kopra pak recipe?

    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 a few seconds. And then rub saffron between your index finger and thumb. So it gives a nice yellow color. Keep it aside till needed.
    saffron dissolved in the milk

    3) Take coconut, sugar, and milk in a pan.
    fresh coconut, milk, sugar in a pan

    4) Mix well. And turn on the heat on medium.
    mix and cook the mixture

    5) As the sugar melts, the mixture becomes runny. Cook it for 15-17 minutes with stirring continuously.
    sugar melted and mixture becomes runny

    6) Cook it till all liquid evaporates.
    coconut mixture is cooked till dry

    7) Then add saffron-milk mixture, cardamom powder, and khoya.
    add khoya, saffron milk and cardamom powder

    8) Mix well.
    mixing and cooking the mixture

    9) Cook it for 10 minutes with stirring continuously. It should look sticky, dry and lumpy when done.
    kopra pak mixture is ready

    10) Transfer to a greased pan and spread it evenly. Top it up with sliced almonds or pistachios. Press nuts little bit so it sticks to burfi.
    spreading the kopra pak mixture in a greased tray

    11) Let it cool completely. Then divide it into 16 equal pieces.
    cut into pieces

    12) Remove it from pan gently without breaking it.
    remove the kopra pak pieces

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

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

    how to make kopra pak

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

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Kopra Pak - Coconut Burfi Recipe
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    Kopra Pak Recipe (Gujarati Topra Pak)

    4.86 from 14 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Kopra pak recipe - This is Gujarati style of making coconut burfi.
    Author: Kanan
    Course: Dessert
    Cuisine: Gujarati,Indian
    Calories: 95kcal
    Servings 16 pieces
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 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:

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

    Making kopra pak recipe:

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

    Nutrition

    Serving: 1piece | Calories: 95kcal | Carbohydrates: 14.7g | Protein: 1.2g | Fat: 4.1g | Saturated Fat: 3.4g | Cholesterol: 3mg | Sodium: 11mg | Potassium: 46mg | Fiber: 0.9g | Sugar: 13.7g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

    Adapted From - "The Complete Gujarati Cook Book" by Tarla Dalal

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    1. dharti

      November 06, 2020 at 5:07 pm

      Hi Kanan,

      I have tried this recipe with desiccated coconut before and it came out delicious. This time I do not have that one can I use deep's frozen coconut grind it and use it I want to make it this Diwali. Thanks in advance.

      Reply
      • Kanan Patel

        November 08, 2020 at 8:21 pm

        Yes you can see I have used frozen coconut only.
        I think you are asking about grinding coconut pieces, right? Then do not grind to a smooth puree, keep it coarse.

        Reply
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