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 an 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 observe fast.
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 🙂
📖 Recipe
Mawa Kesar Kopra Pak (Topra Pak)
Ingredients
- 2 cup desiccated coconut or coconut powder
- 1 ¼ cup sugar
- 1 cup grated khoya mawa
- big pinch saffron threads soaked in 2 tablespoons warm milk (plus extra for garnish)
- ½ teaspoon cardamom powder
- 2 tablespoons pistachio and almond slivers
Instructions
- Heat a heavy-bottomed pan over low heat. Add the desiccated coconut and lightly roast for 3 to 4 minutes without browning. Remove and set aside.
- In the same pan, add the khoya and cook for a few minutes until it softens. Remove and set aside.
- Add the sugar to the pan along with just enough water to wet it.
- Heat gently until the sugar dissolves completely.
- Bring the syrup to a boil and continue cooking, stirring occasionally, until it reaches a half-thread consistency.
- To test, take a small amount of syrup between your thumb and index finger, it should form a single thread when pulled apart.
- Quickly add the roasted coconut and mix well.
- Stir in the cooked khoya, saffron milk, and cardamom powder. Combine thoroughly.
- Cook briefly until the mixture thickens but is still spreadable.
- Transfer the mixture to a greased tray or plate and spread evenly.
- Garnish with saffron threads, nut slivers, and edible silver leaf or flowers if using.
- Allow to cool completely until firm.
- Cut into 10 to 12 pieces and serve.
Notes
- Coconut powder was used in this version, but medium or fine desiccated coconut also works well.
- Do not overcook the mixture after adding khoya, or it will become too firm to spread.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe
Hayley Dhanecha says
This is one of those traditional Gujarati sweets that I make every single year for Diwali because it looks stunning on a mithai platter and every single person who tries it asks me for the recipe.
Unknown says
Can we use milk powder instead of khoya. if yes, how much. Also do you combine the coconut , khoya saffron milk and sugar syrup on low flame heat or not? love to try it. thanks for posting the recipe.
jcookingodyssey says
Yes you can use milk powder, take same amount and a couple of table spoons more and follow same procedure as khoya. hope this helps.
Unknown says
Wow - what an interesting recipe and love the infusion of saffron!
Kristine says
Wow! This coconut fudge is gorgeous! I love the flavors in this recipe!
Unknown says
Lovely recipe! I love fudge and often use coconut to make it. The flavorings here look delicious!
Shashi at SavorySpin says
I don't celebrate Raksha Bandhan - but you are right - one taste of these and I'd feel like I was in heaven - these sound delicious and look exquisite - you are making me want to go to the India Sweet Store close by to see if I can find these! YUM!
Valentina says
This post is so gorgeous -- the photographs are stunning! I'm intrigued by the recipe and its lovely flavors. True, perfect for any happy occasion! 🙂
Helen says
That is absolutely stunning. Such beautiful beautiful photos and something I really want to try.
jcookingodyssey says
Thanks Helen 🙂
Kushigalu says
This looks so gorgeous and delicious. Wish I could grab some right now!
jcookingodyssey says
Thanks !
Apron Free Cook says
Wow! Such a beautiful presentation! I love the tradition behind this recipe. Such a great celebration between brothers and sisters.
jcookingodyssey says
Thank you 🙂