Quick kopra paak recipe. Heat a pan (kadhai) and transfer all ingredients (coconut, milk, Sugar and ghee) into it. Wash Raisins and add Cook on a medium flame stirring constantly Soak Almonds Cashew and Pistachio in hot water This Easy Coconut or Kopra Paak, Is just one of many, 'South African Indian's ', favourite among the array of sweetmeats. If you haven't as yet attempted making Sweetmeats (Mithai), this is one of the simplest and delicious sweet treat to begin with. Quick kopra paak recipe

You can cook Quick kopra paak recipe using 8 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Quick kopra paak recipe
  1. Prepare of dessicated coconut.
  2. Prepare of icing sugar (250ml).
  3. Prepare of ghee or butter.
  4. It’s of condensed milk (397g or normal size as per your country).
  5. You need of fresh cream (double or single).
  6. You need of milk powder.
  7. It’s of vanilla or rose essence or flavour of choice Colour of your choice.
  8. It’s of Cardamom powder (optional).

Grated coconut and khoya cooked with sugar and flavored with cardamom and saffron makes a quick and delectable coconut fudge. Kopra paak Hey everyone, it is Drew, welcome to my recipe page. Today, we're going to make a special dish, kopra paak. For mine, I'm gonna make it a little bit tasty.

Quick kopra paak recipe step by step
    1. In a pan, dry roast the coconut for a few minutes until it has a nice aroma but do not brown it or burn it. Remove from the stove.

  2. Mix in all the other ingredients and form a dough like mixture.

  3. Shape it and decorate as liked (make balls and use Malaysian cutters).

  4. If mixture is too wet, add in a little more desiccated coconut, as not all coconut is of the same texture. If too dry, then add in a lttle more condensed milk or fresh cream, (cream is preferable, depending on your sweetness level)..

This is gonna smell and look delicious. Kopra paak is one of the most popular of current trending foods in the world. It's simple, it's quick, it tastes yummy. 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.