One of my favorite easy to make at home sweets is the traditional Maharashtrian Naralchi Wadi or Kopra Pak. It hardly takes an hour to put together, and you could also prepare the kopra pak after your visitors have landed. Maybe show off some of your Indian cooking skills while entertaining them in the kitchen, eh?
What are the ingredients for Kopra Pak or Naralchi Wadi?
The ingredient list for our version of the easy to make kopra pak or naralchi wadi.
- 180 grams grated coconut
- 45 ml rich cream (we use this instead of mawa)
- 75 grams sugar
- 30 ml milk or water
- 3 cardamom pods (crushed)
- 20 grams grated pistachios
- Strands of saffron or kesar (we add a lot, but you decide how much you want to put in)
- Half teaspoon of turmeric powder
How to make Kopra Pak?
It’s really easy to make kopra pak. First start off by warming the milk or water, and adding saffron or kesar and leaving it to rest.
Now mix the grated coconut, sugar, cream, and turmeric to a kadai (deep dish pan) and stir on a medium flame for 15 minutes. Why do we use turmeric? Because we want to use a natural color instead of artificial coloring. If you don’t want to use turmeric, a few drops of yellow food coloring will work.
Next, add in the saffron (kesar) milk and crushed cardamom pods, and cook for another 10 minutes till it separates from the pan.
Once the kopra pak separates from the pan turn the stove off. Line a baking tray with tissue paper and pour the mixture into the tray, and flatten it out.
Last step, grate the pistachios and sprinkle on top of the kopra pak. Refrigerate for 30 mins before chopping into pieces.
And that’s it! Your yummy Maharashtrian kopra pak is ready to serve!
Other Recipes You Might Like to Try
- Date and Orange cake
- Christmas cookies
- Indian Custard Powder Cookies that are eggless
- East Indian Marzipan for Christmas
- Coconut Cake Recipe
- Mustard Sauce
- Simple Purple Cabbage Recipe
- Pork Vindaloo
- Tomato and Carrot Soup Recipe
- East Indian Vanilla Cream for Christmas
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Homemade Kopra Pak or Naralchi Wadi Recipe
- 180 g Grated Coconut
- 45 ml Rich Cream (You can use mawa if available.)
- 75 g Sugar
- 30 ml Milk or Water
- 3 Cardamom Pods crushed
- 20 g Grated Pistachios
- Saffron We add a lot for that extra flavor, but you decide how much you want to put in.
- 0.5 tsp Turmeric Powder Or you can use a few drops of yellow food coloring.
- Warm the milk or water in a small bowl, add in the saffron or kesar and leave it to rest.
- Mix the grated coconut, sugar, cream, and turmeric (or food color) in a kadai (deep dish pan) and stir on a medium flame for 15 minutes.
- Now add in the crushed cardamom pods along with the saffron (kesar) and milk mixture and cook for another 10 minutes till it separates from the pan.
- Once the mixture starts to leave the sides of the pan, turn off the stove.
- Line a flat pan or tray with tissue paper, pour the mixture into the tray, and flatten it out.
- Last step, grate the pistachios. You also have the option of slicing it into thin pieces with a vegetable and nut slicer. Sprinkle this on top of the kopra pak.
- Refrigerate for 30 mins before chopping into pieces and serving. That's it! Yummy saffron flavored coconut goodness!