Khopra (aka coconut) pak is a delicious little sweet square made with rich khoya (milk solids) and freshly grated coconut. If you love coconut desserts, you cannot give this Indian sweet a miss. It’s my husband’s favourite Indian sweet and my mom-in-law makes it everytime we are visiting home.
Last time when I went to India alone, just the day before I was to leave, Sikander called up and asked me to make khopra pak (like mom does) and bring it with me. I had never made it before and I had no clue of how to make them. I thought I will call my mom-in-law and ask but it seems Sikander was a step ahead of me because just as I was thinking, I got a call from her saying “Sikander called and said you wanted to know how to make khopra pak”
I went to the market with a shopping list and soon after I had khopra pak all packed and ready to be shipped to Angola. They stay well in fridge for upto 2 weeks, but ours barely lasted for a week.
Khopra Pak (Indian Coconut sweet)
By Ashima Goyal Siraj
Preparation time: |Cooking time: |Serves: 4-5 (makes about 40 pieces)
250 gms Khoya/ mawa (In India, we find mawa at almost all dairies but you can make it at home by boiling milk over low flame for a long time. Check out this recipe for how to make make khoya at home.)
100 gms sugar
100 gms grated coconut
2 tsps green cardamom powder
a pinch of saffron
1/4th cup chopped dry fruits
- In a broad and heavy bottom wok/ kadhai, melt sugar with about 1/2 cup water (just enough to cover the sugar) with constant stirring.
- Add khoya and keep stirring until it is cooked through. A good indication is that the khoya will lose the sides of the wok. This is the most difficult step as you need to stir constantly. Usually will take about half an hour.
- Now add the grated coconut, saffron and cardamom powder. Mix well and cook for another 5 mins.
- Grease a plate with high edges and evenly spread the mixture. Cut into squares.
- Sprinkle the chopped dry fruits and press them down into the khopra pak with the back of a spoon or your fingers.
- Allow to cool.
- Once cooled separate and enjoy a few before packing them to ship to your loved ones!
All packed and ready to be shipped 🙂
Like the khopra pak recipe. Parsis have a similar sweet made in many homes regularly for dessert. Same name copra pak. We add a red color to make it pink and some rose essence to flavor. Cardamom is another flavor. Love your saffron and cardamn flavors. This recipe is a keeper! Thanks.
Thanks Rita! I will also try the recipe with rose essence.. I am sure it will turn out great! Some days back I had rose flavoured chocolate and I absolutely loved the freshness of rose flavours in the mouth 🙂 Thanks for giving the idea!
love,
ashima