Khopra Paak

Recipe to make Khopra Paak




Khopra Paak

Ingredients for 20 pieces of Khopra Paak:

1.      ½ Kg mawa, khoya.

2.      ½ kg sugar.

3.      300 grams dry desiccated coconut powder.

4.      ¼ teaspoon cardamom powder.

5.      7-8 threads of saffron (Kesar).

6.      Grated dryfruits.

How to make khopra paak:

1.      Since mawa/khoya is manufactured in un-hygienic conditions and then kept of shelf for long, it is advisable to heat it well in a frying pan before use. This is not mandatory and a matter of personal choice.

2.      After heating the mawa/khoya, empty it in a plate.

3.      Put ½ kg sugar in a frying pan.

4.      Pour ½ a glass of water in the sugar pan and start heating.

5.      The sugar syrup is most critical component of Khopra pak.

6.      The best consistency syrup is determined when 1 drop of syrup is dropped in a bowl of water; the drop of syrup does not immediately dissolve in water.

7.      Turn the flame off when such consistency of syrup is achieved.

8.      Add mawa/khoya and cardamom to sugar syrup.

9.      Stir it well to break all the lumps of mawa/khoya.

10.  Leave for 5 minutes.

11.  Add desiccated coconut powder and stir to make it uniform mix.

12.  Pour the mixture in a flat tray with elevated edges.

13.  Keep patting the plate on the flour while pouring to let the mixture settle evenly and neatly.

14.  Decorate with saffron and dry fruits.

15.  Cover with a muslin cloth and let it settle for 7-8 hours.

16.  Cut into desired shapes and store in cool and dry place.