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: Makes 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
- 2 cups (120 g) grated fresh coconut
- 1 cup (200 g) sugar
- 3/4 cup (180 ml) milk + 1 Tbsp (15 ml) warm milk
- 1/4 cup (38 g) mava (khoya)
- 1/2 tsp (2.5 ml) saffron strands
- 1/2 tsp (2.5 ml) cardamom (elaichi) powder
- 3 sheets edible silver foil
Directions
- Warm saffron strands, rubbing them with your thumb. Add to warm milk, rubbing again with your thumb. Submerge in milk and set aside for at least 30 minutes.
- Grease a baking pan (7 x 1 in/175 x 25 mm).
- In a nonstick kadai (deep-frying pan), mix together coconut, sugar, and milk. Cook over medium heat for about 15 minutes, stirring constantly.
- Add saffron milk, mava, and cardamom to kadai. Mix well and cook over low heat for about 10 minutes, or until mixture forms a sticky lump.
- Transfer coconut 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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