Kopra Pak | Nariyal Barfi | Coconut Fudge
Kopra Pak with step by step photo and video recipe.
Kopra pak or coconut fudge is one of my most favourite Indian sweets. It is super easy and quick to make at home.
This nariyal barfi is prepared with fresh coconut, mawa, sugar and milk. Coconut Burfi is a traditional Indian sweet mostly prepared in Gujarat.
No occasion at home such as Diwali, Raksha Bandhan or Holi is complete without some khopra pak. You can also enjoy this mithai during Navratri or fasting.
Very basic and simple ingredients from your pantry can result in this delicious dessert.
Coconut is an amazing ingredient which cools down the body. It also helps in regulating acidity.
Video Recipe –
How to prepare for Kopra Pak –
This is the simplest recipe of all. It hardly requires any preparation do be done, especially if you are using all the store-bought ingredients.
In case you prefer to use everything homemade just like me, prepare the mawa beforehand. Grate fresh coconut.
How to make mawa at home –
In case you plan to use homemade mawa there are two ways to make it-
1. Boil full cream milk and let it thicken till you get mawa consistency. Keep stirring and make sure it doesn’t form malai on the surface.
2. When you make ghee at home directly from malai, the residue can be used as mawa in this recipe. Make sure you do not burn the residue and it is left golden in colour.
How to make Kopra Pak at Home –
Heat mawa for about 2-3 mins and let it soften. Set aside in a bowl.
Heat some ghee and roast the grated coconut. Add some milk for the moisture and let it cook till done. To it add mawa and sugar and mix well.
Transfer to a greased thali and let it cool down.
Cut into pieces and serve.
Things to keep in mind while making Kopra Pak –
1. Heat mawa and soften it nicely. This will help in mixing and combining all the ingredients well.
2. Add ghee and milk as required. Mawa will also leave some ghee while cooking.
3. Do not cook a lot after adding sugar, else the sugar will caramelize making the barfi sticky and chewy.
4. Make sure to grease the thali before setting the burfi.
5. Use freshly grated coconut for this recipe. It gives the best taste.
How to serve and preserve –
Kopra pak is prepared and served on different occasions in India like Holi, Diwali, Rakhi, Navratri, Paryushan and many others.
It can be served during tea-time along with chivda and other snacks.
Indian thali is incomplete without some serving of sweet. Serve it with Indian meals alongside dal, roti, sabzi and raita.
How to preserve –
This coconut mithai stays good at room temperature for 2-3 days.
If you wish to store it for a longer time, pack the barfi in an airtight container and refrigerate for about a week.
Just before serving microwave it for 30 secs to get that fudgy texture back.
Step by Step Recipe of Kopra Pak –
1. Heat mawa in a kadai and let it soften. Set aside.
2. In the same kadai, add some ghee, add freshly grated coconut and let it cook.
3. Add some milk and mix well.
4. Cover and cook till coconut is done. Stir in between.
5. Add softened mawa and mix well.
6. Finally, add powdered sugar and mix well.
7. Add elaichi powder and mix well.
8. Do not cook a lot after adding sugar, just combine everything well.
9. Grease the thali.
10. Transfer kopra pak to greased thali.
11. Garnish with pista and badam.
11. Let it cool and set for 4-5 hrs.
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- 1 Cup Mawa
- 1.5 Cup Freshly Grated Coconut
- 1 Tbsp Ghee
- 2 Tbsp Milk
- 1 Cup Powdered Sugar
- 1/4th Tsp Cardamom Powder (Elaichi)
- Heat mawa in a kadai and let it soften. Set aside.
- In the same kadai, add some ghee, add freshly grated coconut and let it cook.
- Add some milk and mix well.
- Cover and cook till coconut is done. Stir in between.
- Add softened mawa and mix well.
- Finally add powdered sugar and mix well.
- Add elaichi powder and mix well.
- Do not cook a lot after adding sugar, just combine everything well.
- Grease the thali.
- Transfer kopra pak to greased thali.
- Let it cool and set for 4-5 hrs.