Surati Kopra Pak
Coconut fudge Surati style — freshly grated dry coconut cooked with sugar syrup to a precise thread consistency and flavoured with cardamom and a pinch of saffron, spread in a greased tray and cut into diamond pieces when set. The Surati kopra pak is harder and more intensely coconut-flavoured than the softer Maharashtrian coconut barfi; the higher sugar concentration and the use of dry rather than fresh coconut gives it a longer shelf life and a more caramel-forward depth from the coconut's natural sugars caramelising. Made at Diwali and Navratri in home kitchens and by Surati sweet shops; distributed to neighbours as the classic Surati mithai gift alongside ghari and sutarfeni.
Cuisines
Best for
Recipe
Ingredients
|
1 cup | Coconut , grated |
|
1 cup | Sugar |
|
1/4 cup | Milk , full-fat |
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1/4 cup | Ghee |
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1/4 teaspoon | Cardamom , powder |
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1 tablespoon | Almond , chopped |
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1 tablespoon | Pistachio , chopped |
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1 tablespoon | Cashew , chopped |
|
— | Saffron , strands, a pinch |
Instructions
- 1 In a pan, heat ghee and add grated coconut. Roast on low flame until it turns light golden brown.
- 2 Add sugar and milk to the roasted coconut and cook until the sugar dissolves completely.
- 3 Stir in the cardamom powder and saffron strands, mixing well.
- 4 Continue to cook on low flame until the mixture thickens and starts leaving the sides of the pan.
- 5 Grease a plate with ghee and pour the mixture onto it, spreading it evenly.
- 6 Sprinkle chopped almonds, pistachios, and cashews over the top, pressing them gently into the mixture.
- 7 Allow the mixture to cool slightly, then cut it into desired shapes.
- 8 Let the pieces cool completely before serving.
Tips
Ensure the coconut is fresh for the best flavor and texture.