Ingredients
- Desiccated coconut (khopra): 1 cup
- Sugar: 1 cup
- Milk: 1 cup
- Ghee: 2 tbsp
- Cardamom powder: ½ tsp
- Saffron strands: a pinch (optional)
- Chopped nuts (cashews, almonds, pistachios): 2 tbsp
- Water: ½ cup
Preparation
Heat ghee in a non-stick pan. Add the desiccated coconut and sauté for 2-3 minutes on low flame until it turns light golden brown.
In another pan, heat the water and sugar. Stir until the sugar dissolves completely.
Add the milk to the sugar-water mixture and bring it to a simmer.
Once the milk starts to reduce, add the sautéed coconut mixture and continue to cook on low flame.
Stir continuously to avoid lumps. Once the mixture thickens, add cardamom powder and saffron (if using).
Cook for another 5-7 minutes until the mixture begins to leave the sides of the pan.
Grease a plate or tray with ghee and pour the mixture onto it.
Press it down evenly and garnish with chopped nuts.
Allow the khopra pak to cool completely before cutting it into pieces.
Notes
- For a smoother texture, you can blend the desiccated coconut in a food processor before using it.
- You can adjust the sweetness according to your preference.
- Let the khopra pak cool completely before cutting, as it will firm up after cooling.
