Kesar Kopra Paak (Janmashtami Special)

Name: Kesar Kopra Paak (Janmashtami Special)
Total time: 1200 s
Yield: 500 gram
Cuisine: Indian
Ingredients: 1/2 cup sugar; 1/2 cup full fat milk; 2 cup desiccated coconut powder; 1/2 tsp cardamom powder; 3 tbsp saffron milk (3 tbsp milk + 10 to 12 saffron string); 1 tbsp ghee; Pistachio flakes as per required; Almond flakes as per required; Silver varkh as per required; Fresh rose petals as per required

Daxa Parmar @Daxa_2367

Vadodara, Gujarat, India

#KJ
#Janmashtamispecial
#CookpadIndia

Kesar Kopra Paak is one of the favorite barfis of Lord Krishna. Janmashtami is approaching this week. I am sharing a coconut burfi recipe – you can include this delicious burfi as one of the mithai in Lord Krishna’s prasad thali. In this recipe, we have not used any artificial color nor edible silver leaflets, only saffron for color and good flavor. The burfi is garnished with nuts and fresh rose petals to enhance the look and taste.
Kopra Paak is the most common coconut burfi made in India during festivals. Both fresh coconut and desiccated coconut work fine to prepare this burfi, but I prefer making this kopra pak with desiccated coconut, which is always available in all grocery shops. I always love to make this coconut burfi, especially during festivals with a busy schedule. This kopra paak recipe is a simple, quick three-ingredient recipe – desiccated coconut, milk, and sugar.

#KJ
#Janmashtamispecial
#CookpadIndia

Daxa Parmar @Daxa_2367

Vadodara, Gujarat, India

#KJ
#Janmashtamispecial
#CookpadIndia

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Ingredients

20 minutes

500 gram

1/2 cupsugar
1/2 cupfull fat milk
2 cupdesiccated coconut powder
1/2 tspcardamom powder
3 tbspsaffron milk (3 tbsp milk + 10 to 12 saffron string)
1 tbspghee
👉🏻 For Garnishing :--
Pistachio flakes as per required
Almond flakes as per required
Silver varkh as per required
Fresh rose petals as per required

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Steps

20 minutes

1

First of all, add sugar to a pan, add milk to it, melt the sugar for 7 to 8 minutes stirring constantly on slow to medium gas flame and let the milk boil for two to three times.
2

Now add desiccated coconut powder to this and mix it, then add cardamom powder and saffron soaked in milk for 25 minutes, mix well and roast the coconut powder for 1 to 2 minutes.
3

Now add ghee to it and mix well. When this mixture starts leaving the pan, switch off the gas flame.
4

Now grease a square cake tin with ghee and grease this butter paper with ghee and spread copra paak evenly in it and level all sides with the help of a bowl and apply silver varkh on top. Then let this kopra paak set in the fridge for 2 hours. Then cut the pieces into your favorite shape.
5

Now our kesar kopra paak is ready to serve. Garnish with chopped almonds, pistachios flakes and fresh rose petals on this kopra paak and serve. This kopra paak was made by me to be offered in Prasad on the occasion of Janmashtami for Shri Krishna Lord.
|| JAY SHREE KRISHNA ||
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