Tiranga Kopra Pak | Coconut Burfi Recipe
Tiranga Kopra Pak is an Indian Sweet delight made primarily with desiccated coconut, sugar, some milk and milk powder, flavor and color.
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.