Coconut Burfi Recipe - Kopra Pak/ Fresh Coconut Fudge
Coconut Burfi, a delicious Indian dessert that is also called as Kopra Paak. You can make it on festivals and special occasions.
Coconut Burfi is a classic and traditional recipe of an Indian sweet that is prepared during festivals and special occasions. Coconut and festivities go hand in hand because the sweets made from them are auspicious and are used as offerings at sacred rituals performed during festivals.
Kopra Pak is one of my childhood favorite sweets that come every Diwali or Holi, it has become a ritual at my home to make these. It is important to use freshly grated coconut to make this sweet as opposed to using frozen or desiccated versions of the coconut. The taste and the juices that emanate from the fresh coconut give the special richness to this delicacy.
Serve the Coconut Burfi Recipe (Kopra Pak/ Fresh Coconut Fudge) recipe after your delicious meal of Jodhpuri Aloo, Ajwain Puri and Boondi Raita.
If you are looking for more Barfi Recipes here are some :
20 M
30 M
50 M
16 small squares
Ingredients
- 3 cups Fresh coconut , grated
- 1-1/2 cups Sugar
- 1/4 cup Water
- 1 teaspoon Cardamom Powder (Elaichi)
How to make Coconut Burfi Recipe - Kopra Pak/ Fresh Coconut Fudge
To begin making the Coconut Burfi Recipe, we will first make the sugar syrup. In a medium size sauce pan; stir in the sugar and water with heat on medium. Once the sugar has melted continue to boil the sugar mixture until the liquid reaches a two string consistency.
To know the right consistency - do the cold water candy test. Take few tablespoons of water in a cup; add a drop of sugar syrup to water. If it holds its shape like a softball and doesn’t dissolve into water then it’s at the right consistency.
Add the grated coconut, and cardamom powder to the sugar syrup. With the heat on medium continue stirring frequently to prevent the mixture from sticking to the pan.
In 10 to 15 minutes, the mixture will thicken and will come away from the sides of the pan. This happens with the coconut releasing its oil.
At this stage turn off the heat and be careful not to stir any longer on heat as the mixture can get over cooked and will not set to the consistency required. The sugar will crystallise making the burfi very hard.
Transfer the coconut burfi mixture to a tray (8 x 8 inch square which has a 2 inch min height) greased with ghee.
Level the burfi mixture. Run a knife to cut into squares and allow it to cool and set on the tray for more than a couple of hours.
Once cooled completely, separate the pre cut Coconut Burfi and serve for festivals and special occasions.
Store the Coconut Burfi in air tight containers in the refrigerator for about 2 weeks.
Serve the Coconut Burfi Recipe (Kopra Pak/ Fresh Coconut Fudge) recipe after your delicious meal of Jodhpuri Aloo, Ajwain Puri and Boondi Raita.
