Sweet Dry Coconut Khaman
This traditional Parsi sweet preparation transforms dried coconut (copra) into a rich, aromatic dessert known as Khaman. Similar to the classic Copra Pak but with a significantly lighter sweetness, it features freshly grated coconut cooked in a delicate sugar syrup and studded with fried currants for a delightful textural contrast. Best enjoyed fresh on the day it is made, this golden, crumbly sweet offers the warm, comforting flavors of cardamom and nutmeg in every bite.
Ingredients
- 4 cups Dry coconut (copra), grated (Approx. 1 lb. Use unsweetened dried coconut.)
- 3/4 cup Granulated sugar (Reduced quantity as per recipe instructions (originally 'half a seer less' than standard Pak).)
- 1/2 cup Water (For making syrup.)
- 1/3 cup Dried currants (Originally '1 navtank' (approx 2 oz).)
- 1 tablespoon Ghee (For frying currants.)
- 1/2 teaspoon Cardamom powder (Estimated flavoring common in this style of sweet.)
- 1/4 teaspoon Nutmeg powder (Estimated flavoring common in this style of sweet.)
More recipes using Dry coconut
Dry Coconut Chiki
This traditional Gujarati sweet treats the palate to the rich, nutty flavor of finely grated dry coconut set in a golden jaggery brittle. Unlike fresh coconut sweets, this 'Chiki' uses dried copra for a crispier texture and longer shelf life, creating a perfect energy-boosting snack with a satisfying crunch. The preparation involves carefully peeling and grating the copra to ensure a pure white appearance, resulting in an elegant and rustic confection perfect for festivals or tea time.
Crispy Coconut Chikki (Method 2)
This traditional Gujarati sweet treat features finely chopped dry coconut fried to a golden crisp in ghee, then bound together with a rich, caramel-like jaggery syrup. Unlike softer coconut confections, this chikki offers a delightful crunch and deep, nutty flavor enhanced by the frying process. Perfect as an energy-boosting snack or a festive dessert, it stores well and provides a satisfying texture in every bite.
Instructions
- 1Grate the dry coconut finely. Clean the currants.
- 2Heat the ghee in a small pan. Add the currants and fry briefly until they puff up. Remove from heat and set aside.
- 3In a heavy-bottomed pan, combine the sugar and water. Bring to a boil and cook until a sticky syrup forms (approx. 1-string consistency). Add the grated coconut and cook, stirring constantly, until the moisture is absorbed and the mixture comes together but remains moist.
- 4Remove the coconut mixture from the heat. Stir in the fried currants, cardamom powder, and nutmeg powder. Serve fresh on the same day, as this preparation is best enjoyed while soft and fresh.
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Kopranpak (Fresh Coconut Fudge)
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Simple Sweet Coconut Filling (Naliyer-nu Khaman)
A traditional Parsi-Gujarati sweet coconut mixture, known as Khaman, used primarily as a rich filling for pastries like Ghari, Ladoos, or Puff Pastry. Freshly grated coconut is slow-cooked with sugar and ghee until sticky and aromatic, then studded with fried almonds, plump raisins, and scented with cardamom, nutmeg, and rose water. This versatile confection can also be enjoyed on its own as a dense, chewy sweet.
Dry Coconut Chiki
This traditional Gujarati sweet treats the palate to the rich, nutty flavor of finely grated dry coconut set in a golden jaggery brittle. Unlike fresh coconut sweets, this 'Chiki' uses dried copra for a crispier texture and longer shelf life, creating a perfect energy-boosting snack with a satisfying crunch. The preparation involves carefully peeling and grating the copra to ensure a pure white appearance, resulting in an elegant and rustic confection perfect for festivals or tea time.