Kopra pak recipe
Kopra pak recipe is a medium Indian recipe that serves 8. 261 calories per serving. Recipe by NY KITCHEN on YouTube.
Prep: 10 min | Cook: 20 min | Total: 40 min
Cost: $51.85 total, $6.48 per serving
Ingredients
- 2 cups Copra (Dried Grated Coconut) (Fine grated, can be bought pre‑grated or grind dried coconut at home)
- 1.5 cups Full‑Fat Milk (Creamy milk, not skim; use fresh milk for best flavor)
- 1 tablespoon Ghee (Unsalted, melted before adding to milk)
- 1 cup Granulated Sugar (Fine white sugar)
- 0.5 cup Mawa (Khoya) (Fresh or frozen, crumbled before adding)
- 1 teaspoon Food Colour (Yellow) (Optional; mix with a splash of water before adding)
- 0.5 teaspoon Cardamom Powder (Freshly ground for aroma)
- 1 teaspoon Ghee (for greasing plate) (To prevent sticking)
- 2 tablespoons Dry Fruits (Almonds, Cashews) (Chopped; optional for garnish)
Instructions
Measure and Prepare Ingredients
Measure all ingredients. If using whole dried coconut, grind it in a food processor until fine.
Time: PT5M
Warm Milk with Ghee
In a heavy‑bottomed pan, add 1 tbsp ghee and 1.5 cups full‑fat milk. Warm over medium heat, stirring, until just warm – do not boil.
Time: PT3M
Temperature: medium
Soak Copra in Warm Milk
Add 2 cups copra to the warm milk, stir well and let sit for about 3 minutes until the copra softens.
Time: PT3M
Add Sugar and Cook to Dryness
Stir in 1 cup sugar. Cook over medium flame, stirring continuously, for about 6‑7 minutes until the mixture becomes thick and starts to pull away from the pan.
Time: PT7M
Temperature: medium
Incorporate Mawa (Khoya)
Add 0.5 cup crumbled mawa (or milk powder). Mix thoroughly and continue cooking for another 5 minutes until the mixture thickens further and bubbles appear.
Time: PT5M
Temperature: medium
Add Food Colour (Optional)
If using, stir in 1 tsp yellow food colour mixed with a little water until evenly distributed.
Time: PT1M
Flavor with Cardamom
Add 0.5 tsp ground cardamom and mix well.
Time: PT1M
Test Setting of the Mixture
Take a small portion with a spoon, roll into a ball. If it holds shape, the mixture is set; if it remains soft, cook for another 2‑5 minutes.
Time: PT2M
Grease the Plate
Lightly grease a flat plate or tray with 1 tsp ghee, spreading evenly.
Time: PT2M
Set the Copra Pak
Pour the hot mixture onto the greased plate, spread with a spatula, and sprinkle the remaining copra and chopped dry fruits on top.
Time: PT3M
Cool and Set
Allow the tray to sit at room temperature for about 2 hours until fully set.
Time: PT0M
Cut into Pieces
Grease a knife with a little ghee and cut the set Copra Pak into 8 equal squares or diamonds.
Time: PT2M
Nutrition Facts
- Calories
- 261
- Protein
- 5 g
- Carbohydrates
- 25 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑free
Allergens: Milk, Dairy, Tree nuts
Ingredient Substitutions
- Instead of Copra (Dried Grated Coconut): Fresh grated coconut (dry it in low oven), Desiccated coconut
- Instead of Full‑Fat Milk: Evaporated milk (use 1 cup), Whole milk powder (reconstituted)
- Instead of Ghee: Unsalted butter
- Instead of Granulated Sugar: Jaggery (will change color and flavor), Brown sugar
- Instead of Mawa (Khoya): Milk powder (0.5 cup), Heavy cream (0.5 cup)
- Instead of Food Colour (Yellow): A pinch of turmeric, A few strands of saffron
- Instead of Cardamom Powder: Ground cardamom pods
- Instead of Ghee (for greasing plate): Unsalted butter
Equipment Needed
- Heavy‑Bottomed Pan
- Mixing Bowl
- Spatula or Wooden Spoon
- Grater or Food Processor (optional)
- Plate or Tray
- Knife
- Measuring Cups
Critical Steps — Do Not Skip
- Warm Milk with Ghee
- Add Sugar and Cook to Dryness
- Incorporate Mawa (Khoya)
- Test Setting of the Mixture
- Set the Copra Pak
Chef Tips from the Video
- Use full‑fat milk and fresh mawa for the richest flavor and smooth texture.
- Cook on medium‑low flame after adding mawa to prevent the mixture from becoming grainy.
- If you prefer a lighter colour, skip the food colour and use a pinch of saffron for natural hue.
Troubleshooting
Mixture is too dry and cracks when cutting.
Add a tablespoon of warm milk, stir quickly, and let it set again.
Mixture remains too soft and does not set.
Continue cooking over low heat for 2‑3 more minutes until it pulls away from the pan and forms a dry crumbly texture.
Burnt sugar at the bottom of the pan.
Reduce heat to low, stir constantly, and use a heavy‑bottomed pan to distribute heat evenly.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in a sealed bag for up to 1 month; thaw in refrigerator before serving.
Room temperature: Can stay at room temperature for 1 day if covered.
Make-Ahead Tips
- Prepare the mixture and let it set in the refrigerator; it will firm up faster.
- Cut pieces can be stored in a sealed container for up to 3 days and reheated briefly before serving.
Frequently Asked Questions
What is the cultural significance and history of Copra Pak in Gujarati cuisine?
Copra Pak is a traditional Gujarati sweet made from dried coconut (copra) and milk, often prepared during festivals like Diwali and Navratri. It reflects the region’s love for coconut‑based desserts and the use of mawa to add richness.
What are the traditional regional variations of Copra Pak in Indian cuisine?
In Gujarat, Copra Pak is usually bright yellow and flavored with cardamom, while in Maharashtra a similar sweet called "Kokum Pak" may use coconut milk instead of copra. Some South Indian versions add jaggery instead of sugar for a deeper flavor.
How is Copra Pak traditionally served in Gujarati households?
It is typically cut into small squares or diamonds, placed on a decorative plate, and served as a dessert after the main meal or as a snack with tea. It is often garnished with chopped dry fruits for extra crunch.
During which occasions is Copra Pak traditionally prepared in Gujarati culture?
Copra Pak is popular during Diwali, Navratri, weddings, and other festive celebrations where sweets are offered to guests and deities.
What makes Copra Pak special or unique in Gujarati cuisine?
The use of copra (dry grated coconut) gives the sweet a distinct, slightly nutty texture, while the addition of mawa creates a melt‑in‑the‑mouth richness that sets it apart from other coconut sweets.
What are the authentic traditional ingredients for Copra Pak versus acceptable substitutes?
Authentic ingredients include copra, full‑fat milk, ghee, sugar, mawa, cardamom, and optional yellow food colour. Acceptable substitutes are fresh grated coconut (dried), milk powder for mawa, butter for ghee, and turmeric or saffron for colour.
What are the most common mistakes to avoid when making Copra Pak at home?
Common errors include overheating the milk, cooking the sugar mixture on high flame causing scorching, adding too much mawa which makes the fudge too dense, and not testing the setting point before cooling.
Why does this Copra Pak recipe use mawa instead of just milk powder?
Mawa (khoya) provides a richer, buttery texture and helps the sweet set firmly while remaining soft. Milk powder can work in a pinch but does not give the same depth of flavor.
Can I make Copra Pak ahead of time and how should I store it?
Yes, you can prepare it a day ahead. Keep the set pieces in an airtight container in the refrigerator for up to 5 days or freeze for up to a month. Bring to room temperature before serving.
What does the YouTube channel NY KITCHEN specialize in?
The YouTube channel NY KITCHEN specializes in Indian home‑cooking tutorials, focusing on authentic regional recipes, quick tips for everyday meals, and detailed step‑by‑step demonstrations.
How does the YouTube channel NY KITCHEN's approach to Gujarati cooking differ from other Indian cooking channels?
NY KITCHEN emphasizes precise measurements and minimal mess, often using simple household tools and clear visual cues, whereas many other channels rely on larger equipment or less detailed timing, making NY KITCHEN’s tutorials especially beginner‑friendly.
Last updated: August 19, 2026
