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Recipe: Perfect Kopra Pak (coconut fudge)

Kopra Pak (coconut fudge). How to make Coconut Burfi Recipe - Kopra Pak/ Fresh Coconut Fudge. To begin making the Coconut Burfi Recipe, we will first make the sugar syrup. In a medium size sauce pan; stir in the sugar and water with heat on medium.

Kopra Pak (coconut fudge) A small piece of this easy-to-make, lip-smacking dessert is all you need to satisfy your sweet tooth. Warm the saffron in a small vessel, add the milk and rub in until the saffron dissolves. When syrup starts boiling, add the lemon juice. You can cook Kopra Pak (coconut fudge) using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Kopra Pak (coconut fudge)

  1. It's 250 gm of coconut powder.
  2. It's 100 gm of khoya or mawa.
  3. It's 100 gm of Sugar powder.
  4. You need 1/4 tsp of Cardamom powder.
  5. It's 2 tsp of Desi Ghee.
  6. Prepare 1 tsp of Pista chopped.

Now, take a heavy bottomed non-stick pan and warm the milk. Add in the coconut and sugar. This amazing coconut, milk and sugar mixture must now be cooked on a slow fire till the milk completely reduces. Pour the condensed milk into a non-stick saucepan and put it on a gentle heat.

Kopra Pak (coconut fudge) instructions

  1. Grease one dish with Ghee. Keep aise.
  2. Heat one Kadhai. Add Ghee. Roast Mawa for 1 minute. Add coconut /kopra powder. Mix well.. Kopra Pak (coconut fudge)
  3. Add sugar & cardamom powder. Saute well. Kopra Pak (coconut fudge)
  4. Mix all. Turn off gas..
  5. Transfer it into greased dish.. Kopra Pak (coconut fudge)
  6. Garnish with pistachio. Cut pieces. Coconut fudge is ready.

Stir frequently so that the milk doesn't catch on the bottom. (If it does burn, the burnt bits can taste quite nice, but it's a fine line between nice and horrid.) The little cardamom-scented balls of chewy goodness are called topra pak (a.k.a. kopra pak). The coconutty fudge reminded me of the cashew cardamom fudge recipe that I developed for my book, Asian Tofu. That South Asian recipe used soy paneer (tofu) and sweetened condensed milk as a shortcut to the traditional cooking time needed to reduce milk and sugar to a deliciously thick, doughy texture; the tofu adds some nutrition too. Take a large, deep, thick-bottomed pan. Add coconut, sugar and condensed milk to the pan and start cooking on medium to medium-high heat, stirring constantly.

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