Description
Kopra Pak is a delightful Indian coconut fudge, combining the rich flavors of grated coconut and sweetened condensed milk. This quick and easy dessert is perfect for any festive occasion, offering a soft, melt-in-the-mouth texture with a pinch of cardamom. So if you’re looking for a quick and delicious dessert that’s sure to impress, give Kopra Pak a try at home!
Scale
Ingredients
- 2 cups fresh grated coconut
- 2 tablespoons ghee (clarified butter)
- 1 cup condensed milk
- ¼ cup sugar (adjust based on sweetness preference)
- ½ teaspoon cardamom powder
- A pinch of yellow food colour (optional)
- Chopped nuts for garnish (almonds, pistachios, or cashews)
Instructions
- In a heavy-bottomed pan or kadai, heat the ghee over medium heat.
- Add the grated coconut to the pan and sauté it in the ghee for a couple of minutes until it becomes slightly aromatic and starts to release its natural oils.
- In a separate saucepan, prepare the sugar syrup by combining the sugar and water. Heat the mixture over medium heat, stirring continuously until the sugar dissolves completely.
- Once the sugar syrup reaches a one-string consistency (when a small amount of syrup between your fingers forms a thin, single thread), add the sautéed coconut to the syrup. Mix well to combine.
- Reduce the heat to low and continue cooking the mixture, stirring constantly, until it thickens and starts to leave the sides of the pan. This process can take around 25-30 minutes.
- Add the cardamom powder and yellow food colour to the mixture and mix well. This will infuse the Kopra Pak with a delightful aroma.
- Grease a square or rectangular tray or plate with ghee. Transfer the cooked mixture to the greased tray and spread it evenly, smoothing the surface.
- If desired, garnish the top with chopped nuts such as almonds or pistachios, pressing them lightly into the surface.
- Allow the Kopra Pak to cool and set at room temperature for about 1-2 hours.
- Once set, cut the Kopra Pak into square or diamond-shaped pieces using a sharp knife.
- Enjoy!
Notes
- Make sure to grease the plate or tray thoroughly with ghee to prevent the Kopra Pak from sticking. This will also give the sweet a nice, glossy finish.
- Always use a medium flame to heat the ghee initially, then reduce the heat to low-medium when cooking the coconut and condensed milk mixture. This prevents the mixture from burning or sticking to the pan.
- Stirring the mixture constantly is crucial to ensure even cooking and to prevent it from sticking to the bottom of the pan. This will help achieve a smooth and consistent texture.
- Pour the condensed milk slowly while stirring to ensure it mixes evenly with the coconut. This helps in achieving a uniform sweetness throughout the mixture.
- The mixture is ready when it starts leaving the sides of the pan and becomes thick enough to hold its shape. If it’s too runny, it might not set properly, so patience during this step is key.
- When spreading the hot mixture onto the greased tray, use a spatula or your hands (greased lightly with ghee) to flatten it evenly. This ensures the Kopra Pak has a uniform thickness, making it easier to cut into neat pieces.
- Press the chopped nuts gently into the mixture while it’s still warm so they adhere well. You can also add a touch of edible silver leaf for an elegant finish.
- Allow the Kopra Pak to cool at room temperature before refrigerating. Cooling helps it set properly and makes it easier to cut into pieces without crumbling.
- Use a sharp knife to cut the Kopra Pak into squares or diamonds after it has fully set. If it’s too cold and hard, let it sit at room temperature for a few minutes before cutting.
- Category: Desserts
- Cuisine: Indian
Keywords: Kopra Pak, Coconut Fudge, Indian Sweets, Festive Desserts, Condensed Nariyal ki Barfi, How to make Kopra Pak, Easy Indian Sweet