Kopra/Topra paak adorned with fragrant dried rose buds and saffron threads, rich and colourful pistachio and almond slivers, the contrast of garnishing with elegance. This is darn delicious, rich, moreish and very delicate flavoured classic and traditional Indian sweet. Very popular in state of Gujarat. Pop one piece in your mouth and I am sure your taste buds will have an experience of heaven on the earth !!

Kopra/Topra pak can be prepared and enjoyed in any season and suits all occasions and festivals. Any religious occasion or if you have sweet tooth and cravings for something, make this coconut fudge. BTW guys, Kopra/Topra means coconut, and Paak means Cooked. As we Indians consider coconut is auspicious, this dish is absolutely fine for prasad, and suitable for those who observe fast.

Hey guys, just want to clear the confusion here, about Kopra/Topra paak and Coconut ( Nariyal Barfi ) Barfi, for both of the recipe ingredients and methods are almost similar, but if you want to make Kopra/Topra paak make sugar syrup with water and for Coconut Barfi make sugar syrup with milk.

So if you are celebrating Raksha Bandhan or any other happy occasions make a batch of this elegant looking rich and creamy Kopra/Topra Paak and see just what happens! I bet there will be no complaints 🙂

MAWA KESAR KOPRA-TOPRA PAAK - 1

MAWA KESAR KOPRA-TOPRA PAAK

ingredients:

  • 2 cup desiccated coconut / Powder
  • 1 1/4cup sugar ( One and forth cup )
  • 1 cup grated Khoya
  • Big pinch Saffron threads soaked in 2tbsp. warm milk + few for garnishing
  • Pinch Cardamom powder
  • 2 tbsp. pistachio and almond slivers

How to cook MAWA KESAR KOPRA-TOPRA PAAK

  1. Heat heavy bottom pan on low heat, add coconut and roast just 3-4 minutes without letting it go brown.
  2. Remove roasted coconut from the kadai, add khoya and fry for few minutes, remove and leave it aside for later use.
  3. In the same pan, add sugar and water, The water should just soak the sugar, don’t add more.
  4. Let the sugar dissolve in the water.
  5. Bring the sugar syrup to boil, and keep stirring until the sugar syrup reaches half thread consistency.
  6. To check the consistency for sugar syrup, take syrup in a teaspoon, press between your index finger and thumb, you will be able to see one thread forming.
  7. Now quickly add coconut and mix well, now add khoya, saffron milk and cardamom powder.
  8. Combine well. The mixture will thicken, do not let the mixture go too thick.
  9. Pour the mixture into greased plate or tray and spread evenly.
  10. Garnish with remaining saffron threads, nuts slivers or edible silver leaf ( If using ) and edible flowers.
  11. Let it cool completely, once it’s cooled down properly and nice and firm cut into the desired shape.
  12. Kopra paak is ready for you to serve.
  13. Enjoy!

NOTES:

Did you make this recipe?

Fulwadi is something which is usually served as farsan in traditional Gujarati thali along with Churma na Ladwa , Gujarati Daal , Gujarati Jamanvar Bateta Nu Saak ( Gujarati style potato curry ), Vaal nu Saak ( Lima Beans Curry ) and plain rice, absolutely delicious meal to die for.

An irresistible menu which is rare to see nowadays , unless you visit rural areas of Gujarat, where more importance is given to so many rituals and customs. Although Fulwadi and Churma Na Ladwa combo is a popular choice, I have seen Boondi Ladoo and Fulwadi combo too.

While fusion and innovative snacks and platters are flooding in the market like Chocolate sandwich, Bhakhri Pizza and Chinese Bhel, traditional snacks like Fulwadi are rare to see in Gujarati menu.

Fulwadi, cannot only be enjoyed as a farsan in a thali but also be eaten as snack with green coriander and tamarind chutney, plain yogurt or with Masala Chai, nothing can beat that enchanting taste !

In Gujarat, you can find Fulwadi at every nook and cranny, I have not seen in the UK yet, but nothing can beat the taste and quality of these homemade Fulwadi, that you can churn out effortlessly at home. Deep fried gram flour rolls which are flavoured with Indian spices and masalas.

These irresistible Fulwadi which come together in short time, as long as you have ‘Fulwadi No Jaro’ ( a special perforated or slotted spoon with big holes ). These fulwadi can easily stay fresh at room temperature if store in a airtight container. If you haven’t tried yet, please do try I am sure you’ll love it.

More Gujarati Farsan (snacks) recipes 1. Limbu Mari Ni Sev

  1. Khatta Sandwich Dhokla

  2. Crispy Potato Bhajiya – Maru Bhajiya

a bowl filled with masala fulwadi placed on a black backdrop - 2

Masala Fulwadi

Ingredients

  • 1 cup coarse gram Flour Magaz no lot or Ladoo flour
  • 1 cup besan
  • Salt to taste
  • 2 tbsp. fennel seeds – Variyali
  • 2 tbsp. whole black pepper – Mari
  • 2 tbsp. whole coriander seeds -Suka dhana
  • 2 tbsp. sesame seeds -Tal
  • 1 tsp. dried fenugreek leaves – Kasoori Methi
  • 2 tbsp. red chilli powder
  • 2-3 tbsp. sugar
  • 3 tbsp. oil for moin
  • 4-5 tbsp. yogurt
  • Pinch bicarbonate of soda
  • Oil to deep fry

Instructions

  • Add salt, sugar and red chilli powder in a yogurt and mix well.
  • In a big wide plate combine all the flours,sesame seeds, fennel seeds, black pepper, coriander seeds, oil (moin) and dry fenugreek.
  • Add yogurt mixture into the flour mixture and prepare a soft dough.
  • If you need water to prepare the dough using just a couple of tablespoon )
  • Mix well, cover and leave it aside for 15-20 minutes.
  • Once you are ready to make fulwadi, heat oil in a kadai.
  • Apply or spray little oil on the fulwadi jaro, add soda in the dough and mix well.
  • Once oil is heated properly, keep heat on medium.
  • Place a fulwadi jaro direct on the kadai, be very careful, make sure kadai is stable on the burner.
  • Take a small amount of fulwadi dough and put it on the fulwadi jaro then with one hand hold the jaro and with other hand press or rub the dough,
  • You will see fulwadi dough passing through those big holes and dropping into the hot oil.
  • As soon as fulwadi floats on the oil, turn the heat slightly low and fry the fulwadi until nice and crispy brown.
  • Remove it with another perforated spoon and repeat the procedure with the remaining dough.
  • Enjoy garma garm ( Hot ) fulwadi with Churma Na ladoo.

Notes

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.