There are different variations of the sweet.This kopra pak recipe is without mawa and uses a sugar syrup.
This sweet can be made for any special occasion or festivals such as Diwali. It is perfect for coconut lovers!
Why You’ll Love This Recipe
It is an easy recipe that can be made in 20 minutes
Kopra pak has a delicious taste with a winning flavor combination of coconut and cardamom with a hint of saffron
Vegetarian and gluten-free
Ingredients – Key Notes
Desiccated coconut – This dry coconut powder makes the recipe easy to use instead of using freshly grated coconut. I used medium ground desiccated coconut.
Milk – Use whole milk for a rich taste.
Saffron – Technically saffron is optional if you don’t have it on hand, but it gives a beautiful, delicate taste to the sweet.
Pistachios – These are used for garnish and to provide a bite to the dish. You can also use vaark (silver leaf) or gold leaf as decoration.
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step By Step Instructions
Place pan on stove and add milk and saffron. Let the saffron bloom while you grease a mithai tray or thali in which you will put the kopra pak mixture to set. (Image 1)
Turn on gas to medium heat and add sugar to milk and saffron in pan. (Images 2 and 3)
Mix and let simmer about 5 minutes until it reaches 1 string consistency. (Image 4)
You can test the sugar by dropping a small drop of the sugar and milk syrup onto a plate or bowl. Let it rest a few seconds then tilt the plate. If the drop does not dribble down or move around you’ve reached 1 string consistency. (Image 5)
Turn gas to low. Add desiccated coconut powder and cardamom powder (elaichi powder) to the mixture. Mix to combine well for about 2-3 minutes. (Image 6)
Once mixed well, add ghee and mix once again. (Image 7)
Spread kopra pak mixture in a lightly greased mithai tray or plate. Top with pistachios or other dry fruits and lightly press to help them stick. (Image 8)
After the sweet has cooled to room temperature, cut pieces and serve.
This is a kopra pak recipe without mawa and with sugar syrup. There are other alternative methods to make this type of coconut burfi.
Other variations can include using:
- Fresh coconut (grated)
- Condensed Milk
- Artificial color for an orange hue (if you add more saffron you can get a yellow-orange hue naturally)
Pay attention to the simmering of the milk and sugar. You want to make sure not to overcook it as the sugar will turn hard.
Test the sugar consistency by looking for a one-string consistency with your fingers or using the method outlined in the step-by-step instructions.
Kopra pak can be stored in an airtight container and remain fresh for about 7 days. Due to the saturated fat of coconut, it can go rancid after periods longer than that. Refrigerating it in an airtight container will help preserve it a bit longer.
Vegan kopra pak can be made by substituting dairy milk with plant-based milk like oat milk. Alternatively, you can substitute condensed oat milk for dairy milk and sugar. However, the texture may be a bit more like condensed milk coconut ladoos instead of kopra pak.
Kopra Pak or Topra Pak
- 1 pan
- 1 mithai tray or thali plate or tray to set mithai in
- 1¼ cup desiccated coconut I used medium ground dry coconut powder
- ½ cup sugar 110g
- ⅓ cup + 2 tbsp milk Total: ⅓ cup plus 2 tbsp milk
- ½ tsp cardamom powder
- 8 strands saffron
- Place pan on stove and add milk and saffron. Let the saffron bloom while you grease a mithai tray or thali in which you will put the kopra pak mixture to set.
Make Kopra Pak
- Turn on gas to medium heat and add sugar to milk and saffron in pan.
- Mix and let simmer about 5 minutes until it reaches 1 string consistency. See note 1.
- Turn gas to low. Add desiccated coconut and cardamom to mixture. Mix to combine well about 2-3 minutes.
- Once mixed well, add ghee and mix once again.
- Spread kopra pak mixture in a lightly greased mithai tray or plate. Top with pistachios and lightly press to help them stick.
- After the sweet has cooled, cut pieces and serve.