, delicately flavored with cardamom powder.){kind=link}
Kopra Pak is a traditional Gujarati sweet made with desiccated coconut, sugar, and mawa (khoya), delicately flavored with cardamom powder. In this recipe, I share halwai-style tips to help you recreate soft, moist, market-style Kopra Pak at home that stays fresh for a longer time.
This budget-friendly delicacy tastes just like the sweet shop version—soft, barfi-like, and melt-in-the-mouth. It’s incredibly easy to prepare and comes together in just 20 minutes without much effort. Serve it as a delightful treat during meals, festivals, or special occasions, and enjoy it with friends and family!
Key Tips for Making Perfect Kopra Pak
- Proportion Matters:
I use desiccated coconut for this recipe. For the perfect texture and softness, the proportion of sugar and mawa should be equal to the desiccated coconut by weight. That means: Desiccated Coconut = Sugar = Mawa (Khoya). Equal proportions ensure the kopra pak turns out soft and moist, just like the sweet shop version. - Sugar Syrup Consistency:
Cook the sugar with a little water until it reaches a two-string consistency. Once it reaches this stage, switch off the flame and then add the mawa. Do not cook the syrup further after adding mawa—otherwise, the texture will become chewy instead of soft. - Finishing Touches:
To give it a festive, market-style appearance, garnish the kopra pak with silver varak and pistachio powder. You can also use chopped dry fruits like almonds or cashews. - Storage Tips: Store in an airtight container at room temperature—it stays fresh for 15 to 20 days. For longer shelf life, refrigerate it—kopra pak can last for up to 1 month in the fridge.
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Ingredients
- 250 grm or 3 cup desiccated coconut
- 250 grm or 1 cup sugar
- 250 grm or 2 cup mawa - khoya
- ½ cup water or as required
- 2 tbsp kesar milk or 1/8 tsp yellow food color
- 1 tsp cardamom powder
- 25 grm or 2 tbsp ghee
- Garnish with silver vrak and pistachio powder
Instructions
- Take 3 cups or 250 grams of desiccated coconut and keep it aside.
- Then in a kadai, add 1 cup or 250 grams of sugar and ½ cup of water. Mix well and cook on low flame until the sugar is completely dissolved.
- Continue to cook on low flame until the sugar reaches two-string consistency.
- Switch off the gas and add 2 cups or 250 grams of mawa to it. Mix well.
- Then add 2 tablespoons of saffron milk and 1 teaspoon of cardamom powder. Mix well.
- Now add the desiccated coconut and mix thoroughly.
- Then add 25 grams or 2 tablespoons of ghee and mix well.
- Using a plastic sheet, knead the kopra pak mixture to make it smooth.
- Spread the mixture in a plate and level it evenly.
- Garnish with silver vark and pistachio powder.
- Let it set at room temperature for 2–3 hours.
- Then cut it into square pieces. Serve or store in an airtight container. It stays good for up to 1 month in the refrigerator.
Notes
- The proportion of sugar should be equal to coconut in grams.
- Cook the sugar until it reaches a two-string consistency.
- If the sugar syrup stays in place when dropped, it is ready.
- Add mawa when the sugar syrup is hot.
- Do not cook the mawa mixture on gas, otherwise the kopra pak will become chewy.
- Let the sugar-mawa mixture cool down, then add dry coconut to it.
- Adding ghee keeps the kopra pak moist for a longer time.
- Knead the kopra pak mixture for a smooth texture.
- Kopra pak stays good for 15 days at room temperature and up to 1 month in the refrigerator.
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