Khopra Pak


Khopra Pak

Khopra Pak

Coconut Sweet          


5 cups freshly grated coconut

1/2 cup fresh cream from the top of the milk

1 tbsp ghee

1 ½ cup sugar

1 cup condensed milk

1/2 tsp saffron powder

1 tsp cardamom powder

2 tbsp pistachios, chopped into pieces


1. In a large vessel, mix together coconut and cream and set aside for half an hour. Apply ghee to a deep 14-inch wide stainless steel or a silver plate and set aside. Heat a large thick-bottomed vessel (kadai), add the soaked coconut and dry roast it for 8-10 minutes.

2. When the coconut looks a little dry, add sugar and condensed milk and mix well. Cook on medium heat for fifteen to twenty minutes. Check with your finger to see if it has formed a thick syrup of one strand and then remove from heat.

3. Add powdered saffron mixed with a little milk and cardamom powder. Mix well, pour this into the prepared stainless steel plate and smoothen the surface with the back of a spoon. Sprinkle pistachio pieces on the top.

4. Let it cool completely. Cut into one inch by one inch squares or diamonds. Remove with a flat spoon onto a serving plate.

5. Garnish with rose petals.


Makes approx. 34 pieces 

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