Copra pak or coconut burfi is a tasty coconut fudge prepared mainly with grated fresh coconut, sugar and milk. I grew up with eating these delicious burfi’s (bars) prepared by my dad with the numerous festival coconuts. Usually it’s a festival sweet prepared for Deepavali, holi and Navaratri. Here’s the easiest way to make these delicious goodies, let’s get started.
PREPARATION TIME: 20 minutes
COOKING TIME: 30 minutes
SERVES: 45-50 pieces
INGREDIENTS:
- 4 cups fresh grated coconut
- 2.5 cups of sugar
- 3/4th cup milk
- 2 tbspn. fresh cream (optional)
- 2 tbspn. of cashews pieces and fried in ghee
METHOD:
- Firstly, grease a plate with little oil or you can also use a parchment paper to hold the burfi’s once done.
- Take the 4 cups of grated coconut in a thick bottomed kadai and add sugar and milk and mix well. Make sure its all combined very well.
- Now add the cashew pieces and fresh cream and bring it to a nice mix.
- Keep stirring, you will now see the sugar dissolving and make sure to keep the flame on medium.
- The mixture starts to thicken after 20 minutes. Make sure you keep sauteing.
- And after 25 minutes, coconut mixture will start to separate from pan.
- Continue to cook until the mixture starts to hold the shape.
- Spread the mixture to the greased plate/tray and let it set for 10 minutes. Cut into pieces and you may use almonds for garnishing.
jo's platter 
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