India Kopra Pak (Coconut and Milk Squares)
These sweet coconut and milk squares are delicately flavored with saffron, giving them a lovely yellow hue. They are a special treat at Diwali (the festival of lights) and Holi (the festival of colors), as well as throughout the year. Coconuts are presented as offerings at sacred rituals, making kopra pak a perfect festival treat. It is important to use fresh coconut to obtain the best flavor and texture.
Recipe Servings: 15 pieces
Prep Time
25 minutes
+ 1 minute resting
+ 1 minute resting
Cook Time
25 minutes
Total Time
51 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- ½ tsp (2.5 ml) saffron strands
- 1 Tbsp (15 ml) + ¾ cup (180 ml) milk, divided
- 2 cups (120 g) grated fresh coconut
- 1 cup (200 g) sugar
- ¼ cup (38 g) mawa (dried and ground milk solids)
- ½ tsp (2.5 ml) cardamom powder
- 3 sheets edible silver foil
- Almond slivers, for garnish
- Pistachio slivers, for garnish
Directions
- Warm saffron strands, rubbing them with your thumb.
- Warm 1 tablespoon (15 ml) of milk. Then add warmed saffron to milk; submerge and set aside for at least 30 minutes.
- Grease a baking pan (7 x 1 in/175 x 25 mm).
- In a nonstick kadai or deep-frying pan, mix together coconut, sugar, and the remaining ¾ cup (180 ml) of milk.
- Cook coconut mixture over medium heat for about 15 minutes, stirring constantly.
- Add saffron milk, mawa, and cardamom to the pan. Mix well and cook over low heat for about 10 minutes, or until mixture forms a sticky lump.
- Transfer mixture into baking pan, spreading evenly. Cover mixture with edible silver foil. Cool for 30 minutes.
- Slice into small squares. Garnish each square with almond and pistachio slivers.
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