How to Make Kopra Pak, Coconut Barfi Recipe(Updated)
Kopra Pak is the most common coconut barfi made in India during festivals. Both fresh coconut and desiccated coconut work fine to prepare this barfi, but I prefer making this kopra pak with desiccated coconut, which is always available in all grocery shops. I always love to make this coconut barfi, especially during festivals with a busy schedule. This kopra pak recipe is a simple, quick three-ingredient recipe - desiccated coconut, milk, and sugar.Kesar Kopra Pak is one of the favorite barfis of Lord Krishna. Janmashtami is approaching next week. I am sharing a coconut barfi recipe - you can include this delicious barfi as one of the mithai in Lord Krishna's prasad thali. In this recipe, we have not used any artificial color nor edible silver leaflets, only saffron for color and good flavor. The barfi is garnished with nuts and dry rose petals to enhance the look and taste.Prepare a delightful kopra pak in just 10 minutes with this easy and quick recipe. Boil sugar and milk, then add coconut, saffron, and cardamom. Mix until the sugar dissolves and the barfi is ready. Garnish with your favorite nuts."
Prep Time5 minutesmins
Cook Time10 minutesmins
Resting time30 minutesmins
Total Time45 minutesmins
Course: Dessert
Cuisine: Indian
Keyword: almond coconut barfi recipe, Coconut Barfi, Coconut burfi recipe, kesar kopra pak, kesar kopra pak recipe, kopra pak banane ka tarika, kopra pak banane ki recipe, kopra pak banavani recipe, kopra pak kaise banata hain, kopra pak ki recipe, kopra pak mithai, kopra pak recipe, kopra pak recipe in Hindi, kopra pak recipe without mawa, kopra pak sweet
Servings: 1box
Ingredients
2 cups Desiccated coconut
250 mlor 1 cup Milk
1cup Sugar
Saffron soaked in milk
½tsp Yellow color
1tbspGhee
½tspCardamom powder
pinch Nutmeg
Sliced almonds and pistachios for garnishing
Dry Rose petals for garnishing
Instructions
Add 250 ml of milk and 1 cup of sugar to a pan.
Stir till the sugar dissolves in the milk.
Boil the milk for 1 to 2 minutes. The milk syrup should be slightly sticky.Tip*- No sugar string or Chashni is required.
Add 2 cups of desiccated coconut, and mix it well.
Add saffron soaked in milk and ½ tsp yellow color. Mix all the ingredients well.
Add 1 tbsp ghee, ½ tsp cardamom, and a pinch of nutmeg.
Cook until they combine well together.
Transfer the mixture to a greased tray, and spread it across evenly.
Garnish with dry fruits and rose petals. Press the nuts firmly with a spatula so they don't come out while cutting.