Photo: Sharvarism · CC BY-SA 4.0 · Wikimedia Commons

Gujarat · Dessert

Kopra Pak

Traditional 3. Kopra Pak recipe

🧺 Ingredients

• Fresh coconut (grated): 500g (3 cups)
• Full-fat milk: 750ml (3 cups)
• Sugar: 400g
• Ghee: 60ml (¼ cup)
• Mawa (khoya): 100g, grated, optional
• Cardamom seeds: 8-10, crushed
• Saffron strands: pinch
• Almonds: 20g, chopped
• Cashew pieces: 20g

👩‍🍳 How to make Kopra Pak

1. In a heavy-bottomed pan, combine fresh coconut and milk on medium heat.
2. Bring to simmer, stirring occasionally (3-4 minutes).
3. Add sugar. Stir well until sugar dissolves (2-3 minutes).
4. Reduce heat to low-medium. Cook, stirring frequently, for 20-25 minutes.
5. During cooking, liquid gradually evaporates. Mixture changes from soupy to thick (like paste).
6. Visual cues while cooking:
7. First 10 min: Soupy, milk-colored
8. After 15 min: Thicker, coconut releases oil
9. After 20 min: Very thick, oil visible on surface
10. After 25 min: Lumpy, dry, oil throughout
11. When you stir and push mixture, it should leave a trail on the pan bottom (like halwa).
12. Add mawa (if using) and ghee. Stir well for 2 minutes. Mixture becomes even thicker.
13. Add crushed cardamom, saffron, and most of nuts (reserve some for topping).
14. Stir for 1 minute on low heat.
15. Transfer to greased tray (20cm × 20cm). Smooth top with buttered spatula.
16. Let cool 15 minutes at room temperature.
17. Cut into 2.5cm × 2.5cm squares.
18. Garnish each piece with reserved almonds and cashew.
19. Color: Dark golden-brown
20. Texture: Lumpy, dry, not sticky
21. Oil: Visible throughout mixture
22. Trail: When stirred, leaves trail on pan
23. ---

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