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Kopra pak recipe | Gujarati kopra pak | Layered coconut barfi

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Indian sweets
Cuisine Indian
Servings 12 pieces

Ingredients
 

  • 2 cup or 220 grms desiccated coconut
  • 1 cup or 230 grm sugar
  • 1 cup milk
  • ½ cup malai
  • ¾ cup prepared instant mawa
  • ½ tsp cardamom powder
  • 1 tbsp ghee
  • Garnish with pistachio slits and almond slits

For instant mawa

  • 1 tsp ghee
  • ¼ cup milk
  • ½ cup unsweetened milk powder

Instructions

  • In a mixer jar, add 2 cups desiccated coconut, 1 cup sugar, 1 cup milk, and ½ cup malai. Grind it. A thick mixture is ready; keep it aside.
  • Now in a pan, add 1 tsp ghee, ¼ cup milk, and ½ cup milk powder. Mix well to make a smooth mixture.
  • Place the pan on the gas and stir continuously until it thickens and leaves the sides of the pan.
  • Instant mawa is ready; let it cool completely.
  • Then, in a heavy-bottomed pan, add the ground coconut mixture and cook it on medium-low flame until it thickens.
  • Now add the prepared instant mawa and mix well.
  • Once the mixture thickens and starts leaving the sides of the pan, switch off the gas.
  • Now divide the mixture into two parts and add a pinch of pink food color to one part.
  • Grease a plate or thali with ghee and place butter paper on it.
  • Transfer the white coconut mixture onto the greased plate and spread it evenly.
  • Top it with the pink coconut mixture and spread it evenly.
  • Garnish with pistachio and almond slits, and let it set completely.
  • Serve the kopra pak or store it in the refrigerator for up to 15 days.

Notes

  • In a cup, the proportion of sugar should be half that of coconut.
  • Adding milk while grinding makes dry coconut soft.
  • Malai gives softness and enhances the taste of barfi.
  • You can use condensed milk instead of malai.
  • Mix milk powder and milk in the pan so there are no lumps in the mixture.
  • Cook the milk powder mixture on low flame until it thickens and becomes like mawa.
  • Mawa provides binding and enhances the taste of barfi.
  • Cook the barfi mixture until it leaves the sides of the pan.
  • If the barfi mixture forms a dough and a spoon stands upright in it, the mixture is thick and ready.
  • Set the mixture for 1 hour in the refrigerator or 3–4 hours at room temperature.
  • Kopra pak stay good 4-5 days at room temperature and 15 days into refrigerator.