Mawa Kesar Kopra Paak (Topra Paak)

Kopra/Topra paak adorned with fragrant dried rose buds and saffron threads, rich and colourful pistachio and almond slivers, the contrast of garnishing with elegance. This is  darn delicious, rich, moreish and very delicate flavoured classic and traditional Indian sweet. Very popular in state of Gujarat. Pop one piece in your mouth and I am sure your taste buds will have a experience of heaven on the earth !!

Kopra/Topra pak can be prepared and enjoyed in any season and suits all occasions and festivals. Any religious occasion or if you have sweet tooth and cravings for something, make this coconut fudge. BTW guys, Kopra/Topra means coconut, and Paak means Cooked. As we Indians consider coconut is auspicious, this dish is absolutely fine for prasad, and suitable for those who observes fast.

My mum and her family loved Kopra/Topra pak to the core, she used to prepare in a jiffy, especially on Raksha Bandhan ( Indian festival celebrated by Brothers and Sisters ) for her brother. She could prepare this dish, even if she was half asleep, whenever any neighbour wanted to prepare these sweets, first they come to her for guidance.   The recipe of Kopra/Topra pak is very easy to follow and prepared with only few ingredients, just keep an eye on the sugar syrup and nothing will stop you to prepare this at home in your own comfort zone .

Hey guys, just want to clear the confusion here, about Kopra/Topra paak and Coconut ( Nariyal Barfi ) Barfi, for both of the recipe ingredients and methods are almost similar, but if you want to make Kopra/Topra paak make sugar syrup with water and for Coconut Barfi make sugar syrup with milk.

So if you are celebrating Raksha Bandhan or any other happy occasions make a batch of this elegant looking rich and creamy Kopra/Topra Paak and see just what happens ! I bet there will be no complaints :)

Love coconut and want to try my other recipes ? just check out this COCONUT section, if not try my other Raksha Bandhan specialities Aate Ka Halwa, Dudhi halwa ,   Salted Caramel Peda or authentic recipes like Churma Na Laddu , Rajwadi Lapsi 

Mawa kesar kopra paak, Topra Paak, Indian style coconut fudge

Desserts

Gujarati

Yield: 10-12 PIECES

Author: Hayley Dhanecha

MAWA KESAR KOPRA-TOPRA PAAK

Delicious and moreish Kopra Paak ( coconut fudge ) suitable for any occasions, made with rich ingredients like coconut, nuts, saffron, sugar and khoya ( Indian milk solids )

prep time: 5 Mcook time: 20 Mtotal time: 25 M

ingredients:

• 2 cup desiccated coconut / Powder
• 1 1/4cup sugar ( One and forth cup )
• 1 cup grated Khoya/ Mawa
• Big pinch Saffron threads soaked in 2tbsp. warm milk + few for garnishing
• Pinch Cardamom powder
• 2 tbsp. pistachio and almond slivers

instructions:

How to cook MAWA KESAR KOPRA-TOPRA PAAK

1. Heat heavy bottom pan on low heat, add coconut and roast just 3-4 minutes without letting it go brown.
2. Remove roasted coconut from the kadai, add khoya and fry for few minutes, remove and leave it aside for later use.
3. In the same pan, add sugar and water, The water should just soak the sugar, don't add more.
4. Let the sugar dissolve in the water.
5. Bring the sugar syrup to boil, and keep stirring until the sugar syrup reaches half thread consistency.
6. To check the consistency for sugar syrup, take syrup in a teaspoon, press between your index finger and thumb, you will be able to see one thread forming.
7. Now quickly add coconut and mix well, now add khoya, saffron milk and cardamom powder.
8. Combine well. The mixture will thicken, do not let the mixture go too thick.
9. Pour the mixture into greased plate or tray and spread evenly.
10. Garnish with remaining saffron threads, nuts slivers or edible silver leaf ( If using ) and edible flowers.
11. Let it cool completely, once it's cooled down properly and nice and firm cut into the desired shape.
12. Kopra paak is ready for you to serve.
13. Enjoy!

NOTES:

I have used coconut powder as I wanted to finish it before it's best before date, but you are free to use medium size desiccated coconut for this recipe.
If you are vegan, omit khoya and milk.

Calories
191.22

Fat (grams)
10.45

Sat. Fat (grams)
7.65

Carbs (grams)
20.38

Fiber (grams)
1.86

Net carbs
18.52

Sugar (grams)
17.34

Protein (grams)
5.06

Sodium (milligrams)
114.61

Cholesterol (grams)
17.00

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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