Friday, 14 March 2014

Khopra Pak / Coconut Toffee

Khopra Pak

 Parsis are famous for making their sweets. This coconut toffee is traditionally served pink in colour.  Growing up I remember buying it wrapped in butter paper at food fairs!

Khopra Pak

6 cups of whole milk
1 cup sugar
350 gms/ 3/4 lb fresh grated coconut
¼ tsp salt
1/2 cup salted butter 
1 tsp  vanilla
3 tbsp rose water
1 tsp cardamom
Optional: A few drops of red food colour

In a pan heat the milk and sugar, stirring until dissolved.
Bring to a rolling boil and continue to cook for 20 minutes.
Add the grated coconut, salt and salted butter. Cook on a low heat until sticky and thick.
This will take over an hour.
To flavour add vanilla, rose water and cardamom powder.
Optionally add a few drops of red food colouring to turn it pink in colour. Cool in flat  trays. Can be served warm or chilled.

Use fresh coconut which has been shredded finely. If that is unavailable use flash frozen fresh coconut available worldwide in Indian stores. The coconut has to be "moist". The older the coconut the drier the flesh. 
Do not use desiccated coconut or sweet coconut packets.

If you enjoy the flavours of red rose nu sherbet, add that instead of rose water. It will turn your khopra pak pink without food colouring!

Variations to make this are many. You can use ready made mava ( unsweetened burnt milk). Some people use condensed milk to sweeten the milk. Some add evaporated milk as well. 

This recipe is the original method that my grandmother and grand aunts all have used.

There is a difference between Khopra Pak and Khopra Ni Chickee. One is soft but sticky like a ball and served in flat thaals scored into pieces. The other is much harder and hence dry enough to be made into pieces like toffee and wrapped.

For Parsi Food recipes and its origins click on my cookbook
The Art of Parsi Cooking; reviving an ancient cuisine.

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