Kopra Pak ( Gujarati Recipe)


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Although very delicately-flavoured, this coconut sweet gets a rich feel thanks to the tinges of saffron and cardamom that are added. I would suggest the use of traditional coconut grater in order to attain the perfect texture of this sweet. Another key ingredient is the mava, which helps to bind the kopra pak well. Also, make the saffron-milk mixture exactly as mentioned in the handy tip, so as to enhance the colour of the pak. Pay attention to both the texture and the colour; and you are sure to have edible gold on your hands!

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Preparation Time: 
Cooking Time: 
Makes 15 pieces
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Ingredients

2 cups grated fresh coconut
1 cup sugar
3/4 cup milk
1/4 cup mava (khoya)
1/2 tsp saffron (kesar) strands , soaked in 1 tbsp of warm milk , refer handy tip
1/2 tsp cardamom (elaichi) powder
3 edible silver foil

For The Garnish
a few almonds (badam) slivers
a few pistachio slivers

Method
  1. Combine the coconut, sugar and milk in a non-stick kadhai, mix well and cook on a medium flame for 15 to 17 minutes, while stirring continuously.
  2. Add the saffron-milk mixture, mava and cardamom powder, mix well and cook on a slow flame for approximately 10 minutes or till the coconut mixture becomes sticky and forms a lump.
  3. Transfer the coconut mixture onto a greased 175mm. (7”) diameter and 25mm. (1”) thickness thali and spread it evenly using the back of the spoon.
  4. Cover the kopra pak with edible silver foil.
  5. Allow it to cool for atleast 30 minutes and cut into 15 equal pieces.
  6. Garnish with almond and pistachio slivers.

Handy tip:

  1. Warm the saffron, rub it with your thumb, add the warm milk, again rub with your thumb and keep aside for atleast 30 minutes.
1 review received for Kopra Pak ( Gujarati Recipe)
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
Meena DesaiAugust 17, 2012

I made this kopra pak for Raksha Bandhan It is simply superb & mouth watering It was distributed among many people every body called me up to say how tasty it was. I am also asked by two my relatives to make this fabulous kopra pak for them. Of course I have used the milk maid and milk powder as suggested by Shirin Motani as it was readily available at home I would like to suggest with the increased quantity of coconut one must recduce the quantity of milk

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Reviewed August 17, 2012by Meena Desai

I made this kopra pak for Raksha Bandhan It is simply superb & mouth watering It was distributed among many people every body called me up to say how tasty it was. I am also asked by two my relatives to make this fabulous kopra pak for them. Of course I have used the milk maid and milk powder as suggested by Shirin Motani as it was readily available at home I would like to suggest with the increased quantity of coconut one must recduce the quantity of milk

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