Tiranga Kopra Pak | Coconut Burfi Recipe
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Tiranga Kopra Pak| Coconut Burfi Recipe | Tricolor Coconut Pak | Nariyal Pak Recipe |How to make Nariyal Burfi at Home
Tiranga Kopra Pak | Coconut Burfi Recipe is a colorful sweet delight that is sure to please everyone’s palate and eyes. Mildly sweet, rich yet light coconut sweet, this sweet is quick to make.
Tiranga Kopra Pak in this post is prepared keeping in mind the Republic Day spirit , A traditional sweet to celebrate patriotic vibes.
This recipe guides you through a step by step approach to making Tiranga Kopra Pak | Coconut Burfi Recipe | Tricolor Coconut Pak | Nariyal Pak Recipe with step by step instructions.
Why should you make
- Can be customized for colours and flavors
- Crowd pleasing sweet
- Few ingredients needed to prepare
- Traditional festive sweet
What’s so special about
Tiranga Kopra Pak is an Indian Sweet delight made primarily with desiccated coconut, sugar, some milk and milk powder, flavor and color. The three colors here connote those of the Indian Flag, but one may use a single color or varied colors.
Perhaps you maybe interested in some more recipes on this blog. Have a look:
Ingredients for Coconut Burfi
For Measurements refer to the RECIPE CARD further below.
- Coconut – Here I have used desiccated coconut. You could use fresh grated coconut as we.=ll.
- Milk, milk powder – for taste and binding
- Sugar
- Flavor – Crushed cardamoms
- Ghee
- Pistachios for decoration
- Edible food color – Orange and green
How to make Tiranga Coconut Pak
Planning to prepare ? Ensure you read this entire post thoroughly for step by step instructions, helpful tips and view the embedded video in the recipe card further down for a better understanding.
Preparation for Coconut Mixture
1. Firstly take desiccated coconut in a mixing bowl. To this add milk and mix well. Cover and keep aside while you proceed with the sugar syrup. PRO TIP: Use fresh stock of desiccated coconut.
To make sugar syrup and Kopra pak
2. Heat milk and sugar in a thick bottom pan or any non stick pan.
3. Let the sugar melt. Keep flame low to medium. Water and melted sugar will gradually become sticky.
4. When half thread consistency is reached, add coconut mixture. Mix so that the syrup is incorporated nicely throughout the coconut mixture. PRO TIP: Keep flame low to avoid burning.
5. Then add crushed cardamom, milk powder and mix well to make a homogenous mixture.
6. Now add in some ghee. Keep stirring till mixture easily leaves the sides of pan.
7. When the Kopra Pak leaves sides and is granular, it is ready to set.
To make Tiranga Kopra pak
8. Divide Kopra pak mixture equally into 3 portions.
9. For white colour, we will not add any color to one portion.
10. For green colour, add green colour to the second portion of kopra pak
11. For Saffron color, add orange color to the third portion.
12. In a greased any lined container, spread out green colour kopra pak followed by white colour. Lasstly spread out orange color Kopra pak. Even out the surface neatly.
13. Garnish with some chopped pistachios. Keep aside for 2-3 hours.
14. Cut into desired shapes. Enjoy! PRO TIP: Let it cool completely in order to cut neat pieces.
What to serve with
Serve Tiranga Kopra Pak with hot Karak chai. You could serve alongside with samosa, aloo bhajiya or namkeen sev
Recipe Card
Tiranga Kopra Pak | Coconut Burfi Recipe
Equipment
- 1 mixing bowl
- 1 heavy bottom pan
- 1 spatula
- 1 Setting tray or dish
Ingredients
(1 cup =250ml)
For Coconut mixture
- 1.25 cup desiccated coconut 125gm
- ¼ cup milk
Other ingredients to make Kopra Pak
- ½ cup milk at room temperature. 100 ml
- ½ cup sugar 100 gm
- 25 gm milk powder
- ½ tsp crushed cardamoms
- 1 tsp ghee
- ½ tsp crushed pistachios for decoration
- Orange and green food color a few drops
Instructions
Preparation for Coconut Mixture
- Firstly, take desiccated coconut in a mixing bowl. To this add milk and mix well. Cover and keep aside while you proceed with the sugar syrup.
To make sugar syrup and Kopra pak
- Heat milk and sugar in a thick bottom pan or any non stick pan.
- Let the sugar melt. Keep flame low to medium. Water and melted sugar will gradually become sticky.
- When half thread consistency is reached, add coconut mixture. Mix so that the syrup is incorporated nicely throughout the coconut mixture.
- Then add crushed cardamom, milk powder and mix well to make a homogenous mixture.
- Now add in some ghee. Keep stirring till mixture easily leaves the sides of pan.
- When the Kopra Pak leaves sides and is granular, it is ready to set.
To make Tiranga Kopra pak
- Divide Kopra pak mixture equally into 3 portions.
- For white colour, we will not add any color to one portion.
- For green colour, add green colour to the second portion of kopra pak
- For Saffron color, add orange color to the third portion.
- In a greased any lined container, spread out green colour kopra pak followed by white colour. Lastly spread out orange color Kopra pak. Even out the surface neatly.
- Garnish with some chopped pistachios. Keep aside for 2-3 hours. Cut into desired shapes. Enjoy!
What to serve with
- Serve Tiranga Kopra Pak with hot Karak chai. You could serve alongside with samosa, aloo bhajiya or namkeen sev
Video
Notes
- Use fresh stock of desiccated coconut.
- Keep flame low to avoid burning.
- Let it cool completely in order to cut neat pieces.
FAQ
How to make Tiranga Nariyal Pak without sugar syrup
Use sweet condensed milk instead of sugar syrup
How long Nariyal Pak remains good
In winters Nariyal Pak stays good for 4-5 days and longer in the refrigerator
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Wow is the word . Tri color kopra pak is a fitting celebration for Indian Independence day or Republic day. You have sliced it so beautifully.
Thanks. The color scheme can be customized according to the theme, or you could keep it plain color.
Neha now you got me craving for coconut barfi. It is. my all time favourite. The Tiranga kopra pak looks beautiful. Perfect colours.
True, this is one of my most adorable sweet. Childhood memories associated with this sweet.