Kopra Pak – Coconut Burfi
Recipe GLPR09b1e97d004484
A traditional Indian fudge-like confection made from fresh coconut, khoya (reduced milk solids), sugar, and aromatic cardamom, infused with saffron and topped with nuts. This naturally gluten-free and vegetarian treat has a dense, moist texture with a subtle sweetness and warm spice notes. Perfectly portioned into 16 pieces, it's ideal as a festive dessert or gift.
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Ingredients
Ghee for greasing
few strands Saffron strands
¾ cup Whole milk
1 tablespoon Whole milk (additional)
2 cups Fresh grated coconut (or thawed frozen coconut)
1 cup Granulated sugar
¼ cup Khoya (milk solids/mawa)
½ teaspoon Ground cardamom
few Sliced almonds or pistachios for topping
Directions
Lightly brush an 8x8 inch baking pan with ghee and set aside. Place the saffron strands and 1 tablespoon of milk in a small heatproof bowl.
Microwave the saffron and milk for 8-10 seconds until warm. Using your index finger and thumb, gently rub the saffron strands between your fingers to release their color and flavor into the milk, creating a vibrant yellow-orange infusion. Set this aside.
In a heavy-bottomed pan, combine the grated coconut, sugar, and ¾ cup of milk. Stir thoroughly to mix all ingredients together. Place the pan over medium heat.
Cook the mixture for 15-17 minutes, stirring continuously to prevent sticking and ensure even cooking. The mixture is ready when all the liquid has evaporated and the mixture appears noticeably drier and clings to the spoon.
Remove the pan from heat. Add the saffron-infused milk, ground cardamom, and khoya to the coconut mixture. Stir well until all ingredients are evenly distributed.
Return the pan to medium heat and cook for an additional 10 minutes, stirring continuously. The mixture should become sticky and lumpy with a paste-like consistency when done.
Transfer the hot mixture to the prepared greased pan, spreading it evenly in a single layer. Gently press sliced almonds or pistachios across the top surface, pressing lightly so they adhere to the burfi.
Allow the burfi to cool completely to room temperature (about 1-2 hours). Once cooled, cut into 16 equal pieces using a sharp knife, wiping the blade between cuts for clean edges.
Carefully remove the pieces from the pan. Store in an airtight container at room temperature for up to one week.
