Kopra paak (Indian coconut fudge)
"In India, the use of coconut, especially on religious occasions, is always considered auspicious and through generations, this sweet has been a perennial favourite of all - young and old alike. With an absolute melt-in-the mouth taste, the flavour is divine - no comparison in taste to anything else."
- 2 1/2 cups Coconut
- 1/4 cup Fresh Cream
- 3/4 cup Granulated White Sugar
- 1/2 cup Condensed Milk
- 1/4 tsp Saffron Powder
- 1/2 tsp Cardamom Powder
- Little Milk
- 1/2 Tbsp Ghee/Clarified Butter
- 1 Tbsp Pistachio - chopped
- Rose Petals
- Mix coconut and fresh cream and set aside for 1/2 - an - hour.
- Grease a 6" to 7" diameter dish with a slightly high edge to it, with ghee, and keep aside.
- Place rest of the ghee in a wok.
- Add coconut mixture and dry roast it on a low flame,without getting it discoloured, for 8 to 10 minutes.
- When the coconut appears slightly dry, add sugar and condensed milk and mix well.
- Cook on medium heat for 15 to 20 mins.
- Check the syrup between thumb and forefinger, and if it forms a thick syrup of 1 strand, take it off heat.
- Mix saffron and cardamom powder in little warm milk.
- Mix all ingredients well and pour the mixture into the prepared greased dish.
- Level the surface with a spatula.
- Sprinkle pistachio pieces on top.
- Let cool completely, then cut across to make 1" square or diamond-shaped pieces.
- Remove pieces on to a serving platter and decorate with rose petals.
- Makes approximately 16 pieces.