Excellent Coconut Fudge (Koprapak)
This exquisite Parsi-style Coconut Fudge, known as Koprapak, combines fresh, tender coconut with rich mava (milk solids) and aromatic spices for a decadent treat. The recipe features a unique technique where a lump of fried edible gum is simmered with the mixture to impart texture before being removed, resulting in a smooth, melt-in-the-mouth consistency. Infused with rose water, vanilla, and cardamom, and topped with crunchy almond slivers, this sweet is perfect for festive occasions.
Ingredients
- 1 pound Granulated sugar (Originally '1 Sher'. Sifted.)
- 1/2 pound Fresh coconut, grated (Originally '0.5 Ratal'. Use fresh, mature coconut, white part only.)
- 1/2 pound Mava (Khoya/Milk Solids) (Originally '0.5 Sher'. Fresh, soft, and unsweetened.)
- 1/4 pound Almonds (Originally '0.25 Sher'. Blanched and peeled.)
- 3 tablespoons Butter (Originally '3 Tola' (approx 35g). Use firm butter.)
- 1 tablespoon Cardamom seeds (Originally '0.5 Tola'. Coarsely crushed.)
- 1 piece Edible Gum (Gundar) (A single lump the size of a large betel nut (approx walnut size).)
- 6 teaspoons Rose water
- 2 teaspoons Vanilla essence (Use 2 to 3 teaspoons.)
- 7 drops Rose essence
- 1 tablespoon Ghee (For frying the gum. Quantity estimated.)
- 1 tablespoon Butter (for greasing) (Quantity estimated.)
Instructions
- 1Grate the fresh coconut, ensuring only the white flesh is used. Grind it finely on a clean stone slab or in a food processor using a light hand so that the coconut milk is not extracted.
- 2Blanch, peel, wash, and dry the almonds. Divide them into three parts. Take one part and slice it very finely for garnishing. Take the remaining two parts and grind them into a fine paste with 1 teaspoon of rose water.
- 3Heat the ghee in a small pan and fry the lump of edible gum until it puffs up. Set aside.
- 4In a heavy-bottomed or tinned pan, combine the ground coconut, sugar, butter, almond paste, the fried gum piece, and the remaining rose water. Place on the stove over medium heat. Stir constantly without stopping. When the mixture thickens slightly, reduce the heat to low and continue stirring until it becomes firm enough to bind together.
- 5Remove the pan from the heat. Remove and discard the piece of gum. Stir in the vanilla essence and rose essence.
- 6Grease a thali (metal plate) or enamel tray with butter. Pour the mixture into the center. Grease the bottom of a flat spoon or bowl (kansiyo) with butter and use it to pat the mixture down to a uniform thickness of about 1/2 inch. Sprinkle the reserved almond slices and crushed cardamom seeds over the top. Lightly press them in with the greased spoon.
- 7Allow the fudge to set until the next day. Once fully set, cut into diamond shapes. Carefully lift each piece using a small spatula. Since the bottom may still be soft, place the pieces upside down on a plate to dry.