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Kopra Pak ( Gujarati Recipe)

 

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kopra pak recipe | Gujarati kopra pak | kopra pak made with mava (khoya) | with 25 amazing images.

kopra pak is called coconut vadi which is a popular Maharashtrian sweet dish.

Although very delicately-flavoured, this coconut sweet, Kopra pak, 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 coconut for making kopra pak. Another key ingredient is the mava, which helps to bind the kopra pak well. Also, make the saffron-milk mixture exactly as mentioned, so as to enhance the colour of the kopra pak. Pay attention to both the texture and the colour; and you are sure to have edible gold on your hands!

To make kopra pak, 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. Add the saffron-milk mixture, mava and cardamom powder, mix well and cook on a slow flame for approximately 10 minutes, stirring occasionally. 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.
Flatten the top of the coconut mixture using a clean spatula. Allow it to cool for at least 30 minutes. Freeze for 30 minutes without covering it so that the coconut mixture firms up.Cut into 15 equal pieces. Garnish the kopra pak with almond and pistachio slivers.

Main ingredients for kopra pak.

Add 2 cups grated fresh coconut. Use freshly grated coconut only. Stale coconut might lend an off taste to this mithai. The naturally sweet and nutty flavor of coconut complements the sweetness of sugar and milk, adding complexity and a unique tropical element to the dish.
Add 1/8th tsp or 1/4th tsp saffron (kesar) strands. Saffron boasts a vibrant golden hue, which it generously shares with the sheera. Many people simply enjoy the unique flavor and aroma that saffron imparts to their food. Remember to buy good quality saffron for your sheera to taste really rich.

Pro tips for kopra pak made with mava (khoya). 1. Add 1/4 cupmava (khoya). Mawa adds a delightful creaminess and smoothness to the kopra pak, making it more melt-in-your-mouth and luxurious compared to simply using coconut shreds alone. Mawa helps thicken the kopra pak, giving it a more substantial and satisfying texture, preventing it from being too dry or crumbly. The addition of mawa helps ensure the copra pak holds its shape, making it easier to cut and serve into neat squares or pieces. 2. Add 1/2 tsp cardamom (elaichi) powder. Cardamom has a unique, warm, and slightly sweet aroma that complements the coconut flavor in kopra pak beautifully. Cardamom is known for its slightly warming notes, which can balance the sweetness of the coconut and sugar in kopra pak. The amount of cardamom powder can be adjusted based on personal preference, allowing you to control the intensity of the cardamom flavor. 3. Sugar adds sweetness to the dish, which is a key flavor profile of kopra pak. Kopra (coconut) itself has a subtle sweetness, but sugar elevates it and makes the dessert more enjoyable for most palates. Sugar helps thicken the kopra pak mixture as it cooks. This creates a thicker, creamier texture, which is desirable for this type of dessert. It's important to note that the amount of sugar used in kopra pak can vary depending on the recipe and personal preferences.

Enjoy kopra pak recipe | Gujarati kopra pak | kopra pak made with mava (khoya) | with step by step photos.

Kopra Pak ( Gujarati Recipe) recipe - How to make Kopra Pak ( Gujarati Recipe)

Tags

Gujarati Sweet Mithai different kinds of sheeraTraditional Indian MithaiBasic Indian Dessert RecipesDiwaliDiwali Sweets Mithai Indian Party

Preparation Time:    Cooking Time:    Total Time:    Makes 15 pieces

Ingredients


For Kopra Pak
2 cups grated fresh coconut
1 cup sugar
3/4 cup milk
1/4 cup mawa (khoya)
1/2 tsp saffron (kesar) strands , soaked in 1 tbsp of warm
1/2 tsp cardamom (elaichi) powder

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

Method
For kopra pak
    For kopra pak
  1. To make {span class="bold1"}kopra pak{/span}, 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, stirring occasionally.
  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. Flatten the top of the coconut mixture using a clean spatula.
  5. Allow it to cool for at least 30 minutes. Freeze for 30 minutes without covering it so that the coconut mixture firms up.
  6. Cut into 15 equal pieces.
  7. Garnish the {span class="bold1"}kopra pak{/span} with almond and pistachio slivers.

Kopra Pak ( Gujarati Recipe) with step by step photos

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what is Kopra pak made of?
  1. what is Kopra pak  made of? See below an image of list of ingredients to make Kopra pak.

how to make Mava (khoya)
  1. You can buy ready made Mawa or follow our simple homemade khoya (mawa) recipe | how to make mawa at home from milk | khoya recipe without microwave | with 17 amazing images.

making saffron milk mixture
  1. In a small bowl put 1 tbsp of warm milk. 
  2. Add 1/8th tsp or 1/4th tsp saffron (kesar) strands. Saffron boasts a vibrant golden hue, which it generously shares with the sheera. Many people simply enjoy the unique flavor and aroma that saffron imparts to their food. Remember to buy good quality saffron for your sheera to taste really rich.  
  3. Mix well.
  4. Keep aside the saffron milk mixture. Soak the saffron in warm milk for at least 20 minutes as it adds colour and enhances the aroma. 

making Kopra pak
  1. To make Kopra pak recipe | Gujarati Kopra pak | Kopra pak made with mava (khoya) | in a non-stick kadhai add 2 cups grated fresh coconut. Use freshly grated coconut only. Stale coconut might lend an off taste to this mithai. The naturally sweet and nutty flavor of coconut complements the sweetness of sugar and milk, adding complexity and a unique tropical element to the dish. 
  2. Add 1 cup sugar. Sugar adds sweetness to the dish, which is a key flavor profile ofkopra pak. Kopra itself (dried coconut) has a subtle sweetness, but sugar elevates it and makes the dessert more enjoyable for most palates. Sugar helps thicken the kopra pak mixture as it cooks. This creates a thicker, creamier texture, which is desirable for this type of dessert. It's important to note that the amount of sugar used in kopra pak can vary depending on the recipe and personal preferences.
  3. Add 3/4 cup milk. Milk is the key ingredient responsible for Kopra pak's smooth and creamy texture. While sugar provides the primary sweetness, milk also adds a subtle sweetness and depth of flavor. The amount of milk used can be adjusted to achieve the desired consistency. Less milk results in a denser, fudge-like Kopra pak, while more milk creates a softer, more bar-like texture. Milk plays a crucial role in the cooking process. As it reduces and thickens, it helps bind the ingredients together and ensures even cooking of the coconut and sugar. It also prevents the mixture from burning and scorching.
  4. Mix well.
  5. Cook on a medium flame for 15 to 17 minutes, while stirring continuously.
  6. Add the saffron-milk mixture.
  7. Add 1/4 cup mava (khoya). Mawa adds a delightful creaminess and smoothness to the Kopra pak, making it more melt-in-your-mouth and luxurious compared to simply using coconut shreds alone. Mawa helps thicken the Kopra pak, giving it a more substantial and satisfying texture, preventing it from being too dry or crumbly. The addition of mawa helps ensure the Kopra pak holds its shape, making it easier to cut and serve into neat squares or pieces.
  8. Add 1/2 tsp cardamom (elaichi) powder. Cardamom has a unique, warm, and slightly sweet aroma that complements the coconut flavor in kopra pak beautifully. Cardamom is known for its slightly warming notes, which can balance the sweetness of the coconut and sugar in kopra pak.  The amount of cardamom powder can be adjusted based on personal preference, allowing you to control the intensity of the cardamom flavor.
  9. Mix well.
  10. Cook on a slow flame for approximately 10 minutes, stirring occasionally.
  11. Grease a 175mm. (7”) diameter and 25mm. (1”) thickness thali.
  12. Transfer the coconut mixture.
  13. Spread the coconut mixture evenly.
  14. Flatten the top of the coconut mixture using a clean spatula.
  15. Allow it to cool for atleast 30 minutes.
  16. Freeze for 30 minutes without covering it so that the coconut mixture firms up.
  17. Cut into 15 equal pieces.
  18. Garnish Kopra pak | Gujarati Kopra pak | Kopra pak made with mava (khoya) | with almond and pistachio slivers.

pro tips for Kopra pak
  1. Use freshly grated coconut only. Stale coconut might lend an off taste to this mithai. The naturally sweet and nutty flavor of coconut complements the sweetness of sugar and milk, adding complexity and a unique tropical element to the dish. 
  2. Add 1 cup sugar. Sugar adds sweetness to the dish, which is a key flavor profile ofkopra pak. Kopra itself (dried coconut) has a subtle sweetness, but sugar elevates it and makes the dessert more enjoyable for most palates. Sugar helps thicken the kopra pak mixture as it cooks. This creates a thicker, creamier texture, which is desirable for this type of dessert. It's important to note that the amount of sugar used in kopra pak can vary depending on the recipe and personal preferences.
  3. Add 1/4 cup mava (khoya). Mawa adds a delightful creaminess and smoothness to the Kopra pak, making it more melt-in-your-mouth and luxurious compared to simply using coconut shreds alone. Mawa helps thicken the Kopra pak, giving it a more substantial and satisfying texture, preventing it from being too dry or crumbly. The addition of mawa helps ensure the Kopra pak holds its shape, making it easier to cut and serve into neat squares or pieces.
  4. Add 1/2 tsp cardamom (elaichi) powder. Cardamom has a unique, warm, and slightly sweet aroma that complements the coconut flavor in kopra pak beautifully. Cardamom is known for its slightly warming notes, which can balance the sweetness of the coconut and sugar in kopra pak.  The amount of cardamom powder can be adjusted based on personal preference, allowing you to control the intensity of the cardamom flavor.
  5. Saffron boasts a vibrant golden hue, which it generously shares with the sheera. Many people simply enjoy the unique flavor and aroma that saffron imparts to their food. Remember to buy good quality saffron for your sheera to taste really rich.   
Nutrient values per piece
Energy130 cal
Protein1.5 g
Carbohydrates15.2 g
Fiber1.8 g
Fat6.8 g
Cholesterol1.6 mg
Vitamin A19.6 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.1 mg
Vitamin C0.7 mg
Folic Acid2.2 mcg
Calcium45.3 mg
Iron0.2 mg
Magnesium6.2 mg
Phosphorus55.1 mg
Sodium4.6 mg
Potassium56.5 mg
Zinc0.1 mg
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