Kopra pak or coconut burfi is a popular Gujarati sweet. It is easy to make and requires only 3 ingredients to make it at home. To make this coconut burfi recipe more interesting, I have made them into two layers. With this recipe, you can make single-layered white burfi, but the green layer makes the burfi more interesting and fun. With all available ingredients in your kitchen, it is prepared within minutes for any occasion and celebration. Do try this!
The key to making halwai style kopra pak at home are:
- I used desiccated coconut, but you can use fresh coconut instead of it.
- I made kopra pak without adding mawa, milk powder, and condensed milk. But you can use mawa or milk powder to make it richer in flavor.
- lastly, kopra pak easily lasts for weeks in the refrigerator if stored in a dry air container.
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Recipe card for kopra pak
- 2 cup or 160 grms desiccated coconut
- 1 litre full fat milk
- ½ cup or 100 grms sugar
- 1 tsp ghee
- ½ tsp green cardamom powder
- Pinch of green food color optional
- Garnish: silver vrat and almond slits
- In a heavy bottom pan add milk and boil it on medium flame.
- Scrap the sides of the pan and boil the milk till it becomes half in its quantity.
- Meanwhile, in another pan, add ghee and coconut. Roast coconut on low flame. do not change its color. Keep it aside.
- When milk reduces its quantity, then add sugar to it and mix well.
- Then add coconut and mix well.
- Stir continuously and cook it for 10-15 minutes till all liquid evaporates.
- Then add cardamom powder. Mix well.
- Cook it for 4-5 minutes with stirring continuously. It should look dry and lumpy when done.
- Now divide the mixture into two parts and add a pinch of green food color in one part.
- Grease plate or thali with ghee. Then transfer the white coconut mixture into greased pan and spread it evenly. Also, top with a white layer with pink coconut and spread it evenly.
- Let it cool completely.
- Top it up with sliver vrat and cut it into pieces. Then press almond slits a little bit so it sticks to burfi.
- Serve coconut burfi or store in the refrigerator for 5-6 days.
- scrap the sides of the pan and adding all malai to milk.
- boil the milk till it becomes half into its quantity.
- after adding coconut, stir the mixture continuously on medium flame.
- switch off the flame while the mixture looks dry, lumpy, and leaves the surface of the pan.
- rest kopra pak for 4-5 hrs at room temperature, so it will set into pieces.