Kopra Pak | Topra Pak | Coconut Mawa Burfi

Kopra Pak is signature sweet of Diwali festival in Gujarat. This is another version of Coconut Burfi. Kopra Pak is very famous sweet in Gujarat and made during Diwali festival. Kopra Pak made from dry coconut powder. Another key ingredient is the mawa, which helps to bind the Kopra Pak well. Finally, cardamom adds aroma which makes this sweet very exotic and delicious.





INGREDIENTS: for 30-35 pieces

Coconut powder ..……......  2½ Cup
Sugar……………………......   2 Cup
Water ………………….......  1½ Cup
Khoya(Mawa)…………..…...  1 Cup
Cardamom Powder……....   ½ Tbsp
Saffron ……..……….....  As needed
Pistachio slices …........  As needed



DIRECTIONS:
  1. Take sugar and water In the thick bottom pan. Boil sugar syrup over medium heat and stir continuously.
  2. Dry roast coconut powder in the heavy bottom pan on a low flame. Constantly stirring to prevent it from burning. Roast for 5-6 minutes then add khoya and mix well. Continuously stir well on a low flame.
  3. Take little water in a small bowl and just pour few drops into the water to check the consistency. If it should lay a fine thread that doesn’t get dissolved in water immediately when you touch, sugar syrup is ready.
  4. First, add half of the sugar syrup in coconut powder and khoya mixture and stir the mixture continuously on a low flame. Add more sugar syrup as needed for bounding the mixture. In the last add cardamom powder and mix well.
  5. When it starts coming together and look like soft dough removes from the heat and transfer to a greased flat surface.
  6. Use a flat-bottomed katori to spread the mixture evenly.  Let it cool down for some time, then cut it into square shaped pieces.  
  7. Garnish each piece of kopra pak with pistachio slices and saffron.
  8. Remove after 5-6 hours. Kopra pak is ready for enjoy.


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