Kopra Pak | Coconut Burfi
Here's a super-easy recipe for making delicious coconut burfi, just like the ones you find in Indian sweet shops. It's moist, coconutty, and perfect for whipping up at home.
Prep: 5 min
Cook: 15 min
Total: 20 min
Servings: 16
Ingredients
- 1 12.2 oz can evaporated coconut milk (or dairy)
- 1 cup sugar
- 4 1/2 cups desiccated coconut (1400g bag)
- 6 Tbsp mawa (or ricotta cheese)
- 1 pinch saffron
- 1/2 tsp cardamom powder
- 1/4 tsp nutmeg
- Ghee or oil for pan
- Silver leave (optional)
- A handful of slivered nuts (optional)
Instructions
- In a small bowl or plate, add saffron strands and a small ice cube. Set aside for 30 minutes at room temperature to allow the saffron to bloom.
- Grease a 6x6 square cheesecake pan or 8” round cake pan and set aside.
- In a large saucepan, heat milk and sugar over medium heat. When the sugar has melted, stir in mawa. Stir to form an even mixture, breaking up any large clumps.
- Once the mawa is well integrated, stir in coconut and saffron. Mix well. Add cardamom and nutmeg. Continue to heat the until a piece removed from the mixture and slightly cooled retains its shape.
- Remove from heat. Transfer into your grease pan, pressing into shape with an offset spatula or silicon spatula.
- Optionally, for decoration, top with edible silver foil (vark) and slivered nuts of choice.
- Let cool for 1 hour, refrigerate if not serving immediately.
Nutrition
- Calories: 259
- Carbohydrates: 22
- Protein: 4
- Fat: 19
- Saturated Fat: 16
- Polyunsaturated Fat: 0.3
- Monounsaturated Fat: 2
- Trans Fat: 0.01
- Cholesterol: 8
- Sodium: 49
- Potassium: 202
- Fiber: 4
- Sugar: 17
- Vitamin A: 81
- Vitamin C: 1
- Calcium: 106
- Iron: 1