Kopra Pak Coconut Fudge Gujarat

Method

1. 1

   Grate the dried coconut: If using whole dried coconut (kopra), grate it finely using a box grater. Kopra is much drier and harder than fresh coconut — use the fine side of the grater. If using desiccated coconut, use as-is.

2. 2

   Make the sugar syrup: In a wide heavy pan combine 1 cup sugar and 1/2 cup water. Heat stirring until the sugar dissolves. Bring to a boil. Cook without stirring for 4 to 5 minutes until the syrup reaches a two-and-a-half-string consistency. Test: dip a spoon in the syrup, let a drop cool on your finger, then pull between thumb and forefinger — two to three threads should form. This is a concentrated syrup needed to set the pak firm.

3. 3

   Add the grated coconut: Add the grated dried coconut to the boiling syrup. Stir immediately and continuously. The coconut will absorb the syrup rapidly.

4. 4

   Cook while stirring continuously: Cook on medium heat, stirring without stopping, for 8 to 10 minutes. The mixture will progressively thicken, become less sticky and start pulling away from the sides and bottom of the pan as you stir.

5. 5

   Add saffron, cardamom and ghee: Add the saffron milk, cardamom powder and ghee. Stir well. The mixture will turn a warm golden colour.

6. 6

   Test for doneness: The mixture is ready when it forms a ball when you press a small amount between your fingers and has a texture like firm, slightly grainy fudge. It should not be wet or sticky.

7. 7

   Grease a tray: Grease a flat tray or plate with a few drops of ghee.

8. 8

   Transfer and spread: Pour the hot coconut mixture onto the greased tray immediately — it sets fast. Spread to an even thickness of about 1.5 cm using a greased flat spoon.

9. 9

   Garnish immediately: Scatter the finely chopped pistachios over the top immediately. Press gently with your palm so they embed into the surface.

10. 10

    Cool and cut: Leave at room temperature for 20 to 30 minutes until completely firm. Cut into squares or diamonds with a sharp knife. Store in an airtight container at room temperature for up to 2 weeks.

11. 11

    Note: Kopra Pak is a traditional sweet of Gujarat made for Diwali, distributed as prasad at temples and made for important family occasions. Kopra (dried coconut) is an important ingredient in Gujarati temple cooking — the temples of Gujarat use enormous quantities of coconut in their prasad preparations. The firmer setting of pak (as opposed to softer barfi) is achieved by the more concentrated sugar syrup stage.