Kopra Pak
by Tarla Dalal
kopra pak recipe | Gujarati topra pak | nariyal ki barfi | coconut barfi | with 26 amazing images.
kopra pak with fresh coconut is a famous Gujarati sweet which is really pleasing to the taste buds. Learn how to make kopra pak with fresh coconut .
Full-fat milk and coconut cooked together give this nariyal ki barfi an intense flavour and amazing, coarse texture, while cardamom casts a pleasant spell on our palate!
To make kopra pak, heat the ghee in a deep pan, sauté cardamom seeds on a medium flame for a few seconds. Add the coconut and sauté on a medium flame for 7 to 8 minutes. Add the milk and sugar, mix well and cook on a medium flame for 45 minutes. Transfer the mixture into a greased thali and spread it evenly using a flat ladle. Garnish with pistachios and cool for 1 hour. Cut into square pieces and serve.
With its rich flavour and irresistible texture, this traditional Gujarati topra pak tends to be a bit addictive because our taste buds are sure to yearn for more of the magical experience.
An all-time favourite with people of all ages, the kopra pak can be stored in an airtight container for 4-5 days.
Tips and notes for making perfect kopra pak. 1. Use freshly grated coconut only. Stale coconut might lend an off taste to this mithai. 2. Remember to scrape the sides of the pan occasionally, else the mixture will stick on the sides and burn. 3. Cool completely before cutting into pieces, else it will break. 4. Cut Gujarati topra paak into square pieces using a sharp knife or pizza cutter. If the Thengai Burfi is soft and you are not able to cut into pieces, it means we have to cook the coconut burfi for some more time. Simply reheat the burfi mixture and keep cooking on low flame till all the moisture is evaporated and then pour the kopra pak again in a greased thali. If the topra pak starts to crumble, it means we have overcooked the mixture. Do not panic, just reheat the coconut mixture along with 2 tablespoons of milk or water.
Enjoy kopra pak recipe | Gujarati topra pak | nariyal ki barfi | coconut barfi | with step by step photos and video.
Kopra Pak recipe - How to make Kopra Pak
Preparation Time: Cooking Time: Total Time:
Makes 15 pieces
For Kopra Pak
3 cups freshly grated coconut
1 tbsp ghee
a few cardamom (elaichi) seeds
3 cups full-fat milk
1 1/2 cups sugar
For The Garnish
1 tbsp blanched and finely chopped pistachios
For kopra pak
- For kopra pak
- To make {span class="bold1"}kopra pak{/span}, heat the ghee in a deep non-stick pan, add the cardamom seeds and sauté on a medium flame for a few seconds.
- Add the coconut and sauté on a medium flame for 7 to 8 minutes.
- Add the milk and sugar, mix well and cook on a medium flame for 45 minutes, while stirring occasionally and scraping the sides of the pan.
- Transfer the mixture into a greased thali of 175 mm. (7”) diameter and 25 mm. (1”) in height and spread it evenly using a flat ladle.
- Garnish with pistachios, press it lightly using the flat ladle and keep aside to cool completely for 1 hour.
- Cut the {span class="bold1"}kopra pak{/span} into square pieces and serve or store in an air-tight container.
Handy tip:
- Handy tip:
- {span class="bold1"}kopra pak{/span} stays fresh for 4 to 5 days at room temperature in an air-tight container. To store for more days, refrigerated and store in an air-tight container.
Kopra Pak Video by Tarla Dalal
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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
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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.
Blanching the pista
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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.
How to store Kopra Pak
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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.
| Energy | 218 cal |
| Protein | 2.6 g |
| Carbohydrates | 23.1 g |
| Fiber | 2.7 g |
| Fat | 11.8 g |
| Cholesterol | 6.4 mg |
| Vitamin A | 71.8 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 1.1 mg |
| Folic Acid | 4.7 mcg |
| Calcium | 86 mg |
| Iron | 0.4 mg |
| Magnesium | 14 mg |
| Phosphorus | 100 mg |
| Sodium | 11.6 mg |
| Potassium | 107.2 mg |
| Zinc | 0.2 mg |
Excellent, it reminded of my childhood days in Bangalore, where after a nice meal we would go to local eatery and relish this sweet. Made per the recepie and results were delicious.
What would i do without your easy dishes ? Tarla. Now i am staying in a retirement home, and have ample time. Please be there for me. Regards Jai Hind.
Very lovely receipe .. i had made it . wanted to know for 1 kg how much quantity should i take , can i subsitute jaggery for sugar
can I use desiccated coconut instead of fresh grated coconut?
Madam Tarla... Thank you for your traditional and innovative recepies. It has always turned out tasty and are very simple to follow and do. Regards. Kiran.
I rarely get in the kitchen. Tried this for Diwali yesterday. Turned out to be perfect. The recipes are simple on your website. A novice like me also can cook. have tried cakes, magaz earlier.
lovely sweet. One mithai always make during diwali. The flavour of cardamom in it blends so well. Love the homemade version more now.