This Gujarati Kopra Pak is made the traditional way with fine desiccated coconut, mawa and a sugar syrup. It sets into beautifully soft, moist pieces with plenty of coconut texture and a juicy bite, scented with saffron and cardamom.
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This recipe comes from my Mum and Grandma, made the traditional Gujarati way!
I don’t think kopra pak needs a shortcut, which is what you often see in many other recipes. The traditional method is actually very straightforward - the only bit that needs your attention is getting the sugar syrup to the right stage. I make my coconut barfi and coconut ladoo without "quick-fixes" too!
Kopra pak is different from coconut barfi. Instead of cooking coconut in milk, this version relies on a sugar syrup, with mawa added for richness and saffron for its characteristic flavour.
The coconut gives kopra pak more texture, so you'll find it has rustic edges when cut. Inside though, it should be soft, moist and juicy, with plenty of coconut flavour!
Kopra pak always reminds me of childhood Raksha Bandhan celebrations, where my brother and I would enjoy trayfuls of it! We’d also often have it as prashad at the temple, alongside juicy sweet boondi. You can have it pretty much any time of the year though - Holi, Diwali, Navratri or any other special occasions!
Kopra Pak Ingredients
You’ll find the full ingredients list with measurements in the recipe card below, but these are the little details that make a difference.
Fine desiccated coconut
I use finely shredded desiccated coconut so it can absorb the moisture from the syrup and mawa. If yours is medium or coarse, pulse it briefly in a food processor first. You still want coconut texture, just not large dry pieces.
Mawa
I used homemade milk powder mawa in this batch. My mawa made with ricotta cheese can also be used.
The mawa goes straight into the hot syrup; there is no need to roast it further first.
Saffron and cardamom
These give the kopra pak its traditional mithai flavour. I also use a tiny amount of yellow food colouring which is classically found in sweet shops, but this is optional.
How To Make Kopra Pak Stepwise
You can find a full video below in the recipe card.
- Heat sugar and water: Add sugar, water, saffron to make the syrup. Once the syrup is almost ready, add the cardamom and food colour.
- Cook until you just reach 1 string consistency
- Add mawa
- Add coconut
- Bring the mixture together: More on this below!
- Set: Once set (mine took 2-3 hours) slice into squares and decorate.
The two cues that matter most
There are really only two stages I pay close attention to.
The bit I’d really keep an eye on here is the sugar syrup. Take it just to one string and stop there. If you keep going, the kopra pak can turn chewy, which is definitely not what we want.
Some recipes say the mixture should roll into a ball, but mine didn’t and it still set perfectly. I just pinched a little between my fingers and if it held together, I was happy to get it into the tin.
Kopra Pak FAQs
Pulse it briefly before using. Fine coconut absorbs the moisture much more evenly.
The sugar syrup was probably taken beyond one-string consistency. To save it, you can first boil a small amount of water with sugar and add the mixture back to the pan. Re-set.
The syrup may have not reached a one-string consistency. You can gently re-cook the mixture until you can form a fist of it in your hand.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Kopra Pak
Equipment
- setting tray approx. 20x10cm
Ingredients
- 1 ¼ cup desiccated coconut
- ½ cup sugar + 2 tablespoon
- ¼ cup water
- ½ cup grated khoya mawa
- 12 strands saffron soaked in 2 tablespoons water
- pinch yellow food colour dissolved in 1 tablespoon water
- ½ teaspoon cardamom powder
- 1 tablespoon ghee
Garnish
- 2 tablespoons pistachio and almond slivers
- 1 teaspoon rose petals
- edible silver foil varq
Instructions
Make sugar syrup
- Mix ½ cup sugar + 2 tablespoon and ¼ cup water in a pan. Heat gently until the sugar dissolves completely.
- Add 12 strands saffron .
- Bring the syrup to a boil and continue cooking, stirring occasionally, until it just reaches one 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. Add pinch yellow food colour if using.
Mix
- Remove the pan from the heat and stir in ½ cup grated khoya. Once mixed properly add ½ teaspoon cardamom powder.
- Quickly add the 1 ¼ cup desiccated coconut and mix well. Tip in 1 tablespoon ghee. The mixture should stick if pinched together.
- Transfer the mixture to a greased tray or plate and spread evenly.
- Garnish with 2 tablespoons pistachio and almond slivers, and edible silver foil and1 teaspoon rose petals if using.
- Allow to cool completely for at least 2 hours or until firm.
- Cut into square pieces.
Video
Notes
- Use fine desiccated coconut.
- Stop the syrup as soon as it reaches one string.
- Overcooked syrup can make the kopra pak chewy.
- Add the mawa to the hot syrup, followed by the coconut.
- The coconut does not need further cooking.
- The mixture does not have to form a neat ball. If a pinched piece holds together, it is ready to set.
- Allow around 2 hours to set, depending on room temperature and quantity.
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.
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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 🙂