Kopra Pak recipe with step by step photos
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What is kopra pak made off?-
What is kopra pak made off? kopra pak | Gujarati topra pak | nariyal ki barfi | coconut barfi | topra pak is made off 3 cups freshly grated coconut, 1 tbsp ghee, a few cardamom (elaichi) seeds, 3 cups full-fat milk and 1 1/2 cups sugar.
Making kopra pak-
To make kopra pak recipe | Gujarati topra pak | nariyal ki barfi | coconut barfi | heat 1 tbsp ghee in a deep non-stick pan. Ghee adds a smooth and creamy texture to the copra pak, making it more melt-in-your-mouth enjoyable. Ghee adds a distinct, warm, and slightly nutty aroma and taste to the copra pak, complementing the sweetness of sugar and coconut.
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Add a few cardamom (elaichi) seeds. Cardamom seeds release a unique, warm, and slightly sweet aroma when heated. This adds a distinct and pleasant fragrance to the copra pak, making it more enticing and appetizing.
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Sauté on a medium flame for a few seconds.
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Add 3 cups freshly grated 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.
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Cook on a medium flame. You need to go on stirring the coconut so it does not burn from the bottom of the pan.
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Sauté on a medium flame for 7 to 8 minutes.
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Add 3 cups full-fat milk. 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.
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Add 1 1/2 cups sugar.
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Mix well.
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Cook on a medium flame for 45 minutes, while stirring occasionally and scraping the sides of the pan. Given below are images of the cooking of the kopra pak over 45 minutes. The kopra pak is being boiled in this first image of cooking it.
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The milk is getting cooked.
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The kopra pak has reached boiling point which is good.
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Continue cooking kopra pak.
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The kopra pak is boiling for the second time.
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You can see that the milk is slowly evaporating.
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The kopra pak is nearly ready.
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This is what kopra pak | Gujarati topra pak | nariyal ki barfi | coconut barfi | looks like after cooking for 45 minutes.
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Grease a thali of 175 mm. (7”) diameter and 25 mm. (1”) in height.
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Transfer the mixture into a greased thali and spread it evenly using a flat ladle.
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Garnish with 1 tbsp blanched and finely chopped pistachios. Details on blanching the pista is given at the bottom of the recipe.
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Since we need to make the kopra pak recipe | Gujarati topra pak | nariyal ki barfi | coconut barfi | into squares, we will first cut horizontal lines through.
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Now we will cut vertical lines. Your kopra pak | Gujarati topra pak | nariyal ki barfi | coconut barfi | is ready to serve.
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Blanching the pista-
This is what pista looks like.
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Remove the shells and place the pista in hot water for 10 to 15 minutes.
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Drain the water, remove the skin from the pista. Chop it. Your pista is ready for use in the kopra pak | Gujarati topra pak | nariyal ki barfi | coconut barfi | as a garnish.
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How to store Kopra Pak-
kopra pak stays fresh for 4 to 5 days at room temperature in an air-tight container. To store for more days, refrigerated and store kopra pak | Gujarati topra pak | nariyal ki barfi | coconut barfi | in an air-tight container.
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