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?
- Grease 8×8 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.
- Take coconut, sugar, and milk in a pan.
- Mix well. And turn on the heat on medium.
- As the sugar melts, the mixture becomes runny. 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. 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. Check out more coconut based sweets recipesCoconut ladoo (with khoya) // coconut ladoo with condensed milk // Mango burfi // coconut modak // Coconut barfi (with condensed milk) Adapted From – “The Complete Gujarati Cook Book” by Tarla Dalal
