Recipe: Delicious Coconut kesar burfi(toprapak in Gujarati)

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Another key ingredient is the mava, which helps to bind the kopra pak well. How to make Coconut Burfi Recipe - Kopra Pak/ Fresh Coconut Fudge To begin making the Coconut Burfi Recipe, we will first make the sugar syrup. In a medium size sauce pan; stir in the sugar and water with heat on medium. You can cook Coconut kesar burfi(toprapak in Gujarati) using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Coconut kesar burfi(toprapak in Gujarati)

1. It's of desiccated coconut.
2. You need of condensed milk.
3. You need of milk powder.
4. Prepare of ghee.
5. You need of Saffron milk(add saffron in hot milk).
6. It's of Silver varak (optional).

Once the sugar has melted continue to boil the sugar mixture until the liquid reaches a two string consistency. Kopra pak recipe - This Gujarati style of making coconut burfi. This sweet or mithai is made from freshly grated coconut, sugar, milk, and mawa. Dump all in the pan and cook till it gets thick and lumpy.

Coconut kesar burfi(toprapak in Gujarati) step by step

1. Take a pan. Add Desiccated coconutand ghee.Mix well..
   
   
2. Add saffron milk in it..Mix well till all milk is absorbed by coconut.
   
3. Then add condensed milk and mix well at low flame..Mix it till ghee oozes out or till it is nonsticky..
4. Now transfer in a container (grease it with ghee before pouring).
5. Allow it to cool and make pieces..Add silver varak or rose petals for garnishing...

Coconut Burfi or Nariyal barfi or Coconut Fudge or Kopra Pak is a very tasty and famous Indian dessert made of freshly grated coconut, milk, and sugar. It is one of the most commonly made sweet during Diwali, Holi, Karwa Chauth, Raksha Bandhan, Navaratri, or other Indian festivals and special occasions. Stir the mixture continuously on medium flame. khoya (mawa) gives taste and binding to the mixture. To make kopra pak, heat the ghee in a deep pan, sauté cardamom seeds on a medium flame for a few seconds. Transfer the mixture into a greased thali and spread it evenly using a flat ladle.