Kopra Pak
Veg
Vegan
A dense, milk-white coconut fudge — freshly grated or desiccated coconut cooked with sugar and cardamom until the mixture thickens and leaves the sides of the pan, then set into a slab and cut into squares. The Kathiyawadi coastal tradition of coconut-based sweets is strong given proximity to the sea; kopra pak is the simplest and purest expression, requiring only three ingredients for a rich, fragrant result.
Cuisines
Malvani
Gujarati
Kutchi
Kathiyawadi
Maharashtrian
Surati
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | freshly grated coconut |
| 1 cup | sugar |
| 1/4 cup | milk |
| 1/4 teaspoon | cardamom powder |
| 1 tablespoon | ghee |
| 1 tablespoon | chopped nuts (cashews, almonds, pistachios) |
Instructions
- 1 Heat ghee in a pan on medium heat.
- 2 Add freshly grated coconut and sauté for 2-3 minutes until it becomes aromatic.
- 3 Add sugar and milk to the pan, stirring continuously to dissolve the sugar.
- 4 Cook the mixture on medium heat until it thickens and starts to leave the sides of the pan.
- 5 Add cardamom powder and mix well.
- 6 Grease a plate or tray with a little ghee and pour the mixture onto it.
- 7 Spread the mixture evenly and sprinkle chopped nuts on top.
- 8 Allow it to cool slightly, then cut into squares or diamond shapes.
- 9 Let it cool completely to set before serving.
Tips
Use fresh coconut for the best flavor and texture. Adjust sugar according to taste.