Kopra Pak

Jaggery is not essential but adds an authentic, Indian flavor. Try to source a coconut you can crack and grate yourself—this will give the fudge a moist and unctuous texture. If using desiccated coconut, note that the final product will be less moist.

Makes 10 bite-sized squares

Ingredients

110g grated coconut (roughly half a coconut) or 200g unsweetened desiccated coconut

120ml whole milk

150g caster sugar

75g grated jaggery (or an additional 75g caster sugar)

1 teaspoon ghee or butter, plus extra for greasing

1 tablespoon rose water

1 teaspoon vanilla extract

Seeds of 3 crushed cardamom pods

A pinch of salt

10 whole skin-on almonds, chopped

If you and your family can resist, this coconut fudge makes a delightful ending to any dinner party and is sure to impress your guests. You'll need a cake tin or baking tray approximately 20 x 20 cm.

Place all ingredients except the almonds in a sturdy-bottomed pot over medium-high heat. Cook for 10 minutes, lowering the heat every 3 minutes and stirring continuously to prevent sticking or burning. As it cooks, moisture will evaporate, and the mixture will turn a golden brown with a slight shine as it thickens. To ensure proper setting, keep cooking until you can drag a spoon across the bottom of the pan, creating a visible valley.

Lightly butter your cake tin or baking tray. Carefully pour in the coconut mixture and tap the tray gently on the work surface to level it out. Be cautious, as the mixture will be very hot—avoid tasting at this stage!

While still hot, sprinkle the chopped almonds on top and gently press them into the surface so they set into the fudge.

Allow the fudge to cool and firm for 12 hours at room temperature. Then, cut into 10 squares. Store in an airtight container at room temperature for up to 2 weeks.

The above was copied down from the book itself.

Personal Experience Note

I just wanted to make something different and I found this easy Persian recipe from our cookbook corner.

Parsi: from Persia to Bombay, Recipes & Tales from The Ancient Culture

“Jamva Chalo Ji.”

“Come, let’s eat”

I experimented with this recipe twice, using desiccated coconut and Thai palm sugar, which I believe is quite similar to Jaggery. The first batch was too dry, and I couldn’t think of a way to fix it.

In the second batch, once the mixture turned brown and began to dry (as it had the first time), I decided to add a quarter cup of milk. I stirred and repeated this process about three times. The mixture eventually came together nicely, and I then transferred and pressed it into the square mold.

I left it in a cool, dry area covered with baking parchment. After 12 hours, I tasted it and loved the result. I would never imagine that cardamom and rose water could beautifully complement each other.

I shared my coconut fudge with my lovely Parsi neighbour, Mehroo, who remarked that it tasted just like Kopra Pak from home. She also let me try her homemade lamb stew and showed me some of the spices she regularly uses. They are neatly kept in an aluminium container with at least 8 small compartments for different kinds of spices. This makes it so handy as well as keeps them fresh.

For people who love cooking or baking. Spices not only fill up the missing flavours, it bring the overall taste to the next level.

I definitely would love to explore more Parsi dishes from this unique cookbook.