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FRESH COCONUT BARFI/ KOPRA PAAK

mayurisjikoni
Moist, soft, delectable fresh coconut barfi that is made from freshly grated coconut, sugar, milk and khoya.
5 from 9 votes
Prep Time 10 mins
Cook Time 20 mins
Setting Time: 3 hrs
Total Time 3 hrs 30 mins
Course Dessert, festival recipe, Indian dessert, Indian Sweet
Cuisine Indian
Servings 12 pieces

Ingredients
  

  • 1 cup fresh coconut grated
  • 1 cup full fat milk
  • 1 tbsp ghee clarified butter
  • ½ cup sugar
  • ½ tsp cardamom powder
  • generous pinch saffron strands
  • ½ cup grated mawa/khoya
  • 2 tbsp chopped pistachios

Instructions
 

  • Take 2 tablespoons of milk from the measured milk and put it in a small container.
  • Heat the milk till its warm. Add the saffron strands to it and leave it on the side till required.
  • Heat ghee in a pan over medium heat.
  • Add the coconut and stir fry for 2 minutes.
  • Add milk and cook the mixture till it becomes thick. Stir frequently so that the coconut does not stick to the bottom of the pan.
  • Add sugar and stir. Reduce the heat and let the mixture cook till it becomes thick. Remember to stir it.
  • Add the grated mawa and stir till it becomes thick. Add the saffron milk and mix well.
  • The mixture should come together and all the liquid should be burnt.
  • Add cardamom powder and mix well.
  • Grease a small tray lightly with ghee.
  • Pour the mixture into the tray. Press it together to the thickness you like and level it out using a spatula or a small glass or steel bowl.
  • Sprinkle the pistachios over it and press it into the barfi gently.
  • Let the barfi set overnight. Cut into squares and serve.
  • You can make small balls if you like.

Notes

  • Avoid grating the brown part of the coconut.
  • Make sure the mixture becomes dry otherwise the barfi will not set. Gather the mixture and stick a teaspoon. If it stands without falling then the mixture will set well on cooling.
  • You can make white coconut barfi by omitting saffron.
  • I put the tray in the fridge overnight for the barfi to set as it is quite hot in Mombasa.
Keyword coconut barfi with khoya, fresh coconut barfi, kopra paak