Coconut Burfi Recipe (Kopra Pak / Fresh Coconut Fudge)
Coconut Burfi, also known as Kopra Pak or Fresh Coconut Fudge, is a delightful and aromatic Indian sweet that holds a special place in festive celebrations. The rich, tender texture of fresh coconut combined with the sweet aroma of cardamom creates a dessert that’s not just delicious, but also auspicious. This traditional treat is commonly made during religious festivals and special occasions, often offered as prasad during sacred rituals. Its comforting sweetness and texture make it a must-try treat for any celebration, adding an authentic touch to your dessert spread.
Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Ingredients for Coconut Burfi (Kopra Pak)
| Ingredient | Quantity |
|---|---|
| Fresh coconut (grated) | 3 cups |
| Sugar | 1-1/2 cups |
| Water | 1/4 cup |
| Cardamom powder (Elaichi) | 1 teaspoon |
Preparation Time
| Preparation Time | 20 minutes |
|---|
Cooking Time
| Cooking Time | 30 minutes |
|---|
Instructions for Making Coconut Burfi (Kopra Pak / Fresh Coconut Fudge)
Step 1: Prepare the Sugar Syrup
To begin making Coconut Burfi, we will first create the sugar syrup, which forms the base for our fudge. Take a medium-sized saucepan and add the sugar and water. Place the pan on medium heat and stir occasionally until the sugar dissolves completely into the water.
Step 2: Achieve the Two-String Consistency
Allow the sugar-water mixture to boil. We are aiming for a “two-string” consistency in the syrup, which is essential for the perfect texture of the burfi. To test the consistency, perform the cold-water candy test: Take a few tablespoons of water in a small cup and drop a drop of sugar syrup into the cold water. If the drop forms a shape resembling a soft ball and doesn’t dissolve immediately, then the syrup is at the right consistency.
Step 3: Add Grated Coconut and Cardamom
Once the sugar syrup has reached the desired consistency, add the grated fresh coconut and cardamom powder (elaichi) to the syrup. Stir everything together, making sure the coconut is evenly coated in the syrup.
Step 4: Cook the Mixture
Continue cooking the coconut and sugar mixture on medium heat, stirring frequently to prevent it from sticking to the pan. After 10 to 15 minutes of stirring, you’ll notice the mixture beginning to thicken. The coconut will start releasing its natural oils, and the mixture will begin to pull away from the sides of the pan. At this point, you’ll know it’s time to stop cooking.
Step 5: Remove from Heat and Set
Turn off the heat immediately once the mixture has thickened, and be careful not to stir it anymore, as overcooking the mixture can lead to crystallization of the sugar, which will make the burfi too hard to set. The mixture should be thick enough to hold its shape.
Step 6: Transfer and Set the Burfi
Grease an 8 x 8-inch square tray (with a minimum height of 2 inches) with a little ghee or butter to prevent the burfi from sticking. Transfer the coconut mixture into the greased tray and spread it out evenly using a spatula. Press it down gently to level the mixture and form a compact layer.
Step 7: Cut and Cool
While the coconut mixture is still warm, run a knife through the mixture to score it into squares. Allow the burfi to cool and set in the tray for at least 2 hours, or until it has fully hardened and is easy to cut.
Step 8: Serve and Store
Once completely cooled, separate the pre-cut Coconut Burfi squares and transfer them to an airtight container. Store them in the refrigerator to keep them fresh for up to 2 weeks.
How to Serve Coconut Burfi (Kopra Pak / Fresh Coconut Fudge)
Coconut Burfi is best enjoyed after a delicious meal of traditional Indian dishes such as Jodhpuri Aloo, Ajwain Puri, and Boondi Raita. It’s a perfect way to end a festive feast, offering a rich, sweet finish to the meal. The slight crunch of cardamom adds an extra layer of flavor that complements the natural sweetness of the coconut.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 160-180 |
| Protein | 1.5 grams |
| Carbohydrates | 22 grams |
| Sugars | 18 grams |
| Fiber | 2 grams |
| Fat | 8 grams |
| Sodium | 10 milligrams |
Tips for Perfect Coconut Burfi:
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Fresh Coconut vs. Dry Coconut: This recipe calls for fresh coconut, which gives the burfi a tender, moist texture. If you use dry coconut, the texture may be firmer and less soft, so fresh coconut is highly recommended for this sweet.
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Consistency Check: The two-string consistency is crucial for the right texture. If the syrup is too thin, the burfi will not set properly; too thick, and it may become hard and brittle.
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Storage: You can store Coconut Burfi in an airtight container in the refrigerator for up to two weeks, but it’s best enjoyed within a few days of making it for the freshest taste.
Serving Suggestions:
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Gifting Idea: Coconut Burfi makes for a wonderful gift, especially during festivals like Diwali, Holi, or Ganesh Chaturthi. Its natural sweetness and beautiful texture make it a thoughtful, homemade present.
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Pair with Beverages: It pairs beautifully with Indian masala chai or any other tea, making it perfect for festive afternoon gatherings.
This Coconut Burfi (Kopra Pak) recipe is a wonderful addition to any celebration, with its rich coconut flavor and the aromatic warmth of cardamom. It’s a delightful treat for all ages and brings the joy of traditional Indian sweets to your table, especially during special moments with family and friends. Enjoy the sweet, festive essence of India with every bite!
