Kopra na Ladoo or the super easy coconut truffles is my version of the very traditional Kopra Paak that is usually made in Vaishnav households as an offering to Lord Krishna. Kopra Paak is a very moist and delicate sweet. And very easy to make too. I am not a person who prefers making sweets at home because mithai making challenges me, when it comes to making sweets my struggle is to find the easiest one to make oh yes, and the one that does not require making sugar syrup is a pre-condition. So no burfi/fudge works for me. I just settle down to making the forgiving halwa and kheer versions. I liked this Kopra Paak because it does not challenge me, I usually like cooking and making foods that do not intimidate me with a complex method and a a long list of ingredients. This Diwali the Kopra Paak was wizzed up simply because it was minimalist on these grounds. But, instead of spreading it as fudge I was required to roll them as laddoos because, it was a small batch and I had to substantiate the quantity for my shoot. Hence rolling them in petit laddoos was the best possible option. You can spread it and cut as squares or diamonds!!
I have added some pure organic rose water to it and it did lend a very soothing and refreshing flavor to the laddoo, the other addition was saffron you may omit it if you like the Kopra Paak off-white in color.
Come lets roll some Kopra na Ladoo….
Kopra na LadooPrint Recipe
- 2 cups fresh coconut, shredded
- 2 cups milk, hot
- 1 cup sugar ( 1/4 to 1/2 cup more if you like it sweet)
- 1 teaspoon rose water
- 2 tablespoons ghee
- 1 teaspoon cardamom powder
- a pinch of saffron
- 2-4 tablespoons milk, warm
- slivered pistachios to garnish
Place the shredded coconut in a heavy bottom pan and add hot milk to it.
Set aside for 30 minutes.
After the mix has rested for 30 minutes, transfer it to a heavy bottom kadhai and place it on medium to low flame.
Cook the mix, stirring it constantly till all the milk has evaporated.
Add the sugar and stir.
Cook constantly till the mix starts sticking to the bottom of the pan.
Add the ghee and mix well.
Once the mixture becomes fudgy and moist, add the saffron, rose water and cardamom powder.
Mix well and spread on a greased thali/pan.
Spread the slivered pistachios.
Once it cools a bit cut into squares.
Alternatively, you can roll the mix in small laddoos and stud them with dry fruit slivers.
Serve warm or cold.