kopra pak recipe | Gujarati topra pak | nariyal ki barfi | coconut barfi
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.