Related Posts Plugin for WordPress, Blogger...

Thursday, October 27, 2016

Recipe - Khopra Pak (Coconut/ Nariyal Burfi)

Khopra Pak (Coconut Burfi)- 10 Simple Steps

Khopra Pak

India is known to be the country of festivals and sweets enhance festivity. Sweets are also an integral part of tasty food if you invite someone over lunch or dinner or simply planning to make something special at home. Khopra Pak is such a mouth watering traditional Indian sweet, very easy to make that too with only a few ingredients. I am sharing here my method of preparing Khopra Pak at home and add magic to your food and mood.
  • 2 cups grated fresh coconut
  • 1 cups powdered sugar
  • 1 cup Khoya (Mawa)     
  • 1/2 cup Milk                                                         
  • Sliced Pistachios & Almonds (For Garnishing)
  • 1/4 tsp cardamom (Elaichi) powder


  1. In a non-stick pan, on Medium heat, roast Coconut until you get a nice aroma. Do not brown.
  2. Remove the pan from the heat. Take the coconut out.
  3. Now add the ghee to the pan and then add khoya and roast the mawa/khoya (Roast till it turns light brown, burfi becomes tastier and can be stored for longer duration). 
  4. Add grated coconut to it and mix well .
  5. Now add sugar into this and Stir until the sugar dissolves. (You can adjust sweetness as per your taste)
  6. Add 1/2 a cup of milk and stir continuously, add cardamom powder and mix well
  7. Let the mixture cook for few more minutes and then remove from the heat.
  8. Take a tray and line with the parchment paper or grease with ghee and pour the mixture on the plate, spread it evenly.
  9. Garnish it with Sliced Pistachios & Almonds.Cut in to pieces while it is still warm into desired shape.
  10. Keep it aside for cooling. After 2 hours, you will see, the Coconut burfis has solidified. Run the knife again and take out the pieces into a serving plate.

Khopra pak is ready to be served now. Serve and get praised for a tasty delight at your convenience!

  • You can store it in air-tight container in refrigerator for days.
  • I have used homemade khoya that I made on sim flame to get this color but you can use store brought too.
  • Keep stirring the mixture while cooking to keep from sticking.

Let me know if you have any suggestion to make this blog better by commenting on posts  or write to Thanks!

Tuesday, October 11, 2016

Recipe - Instant Kalakand

Instant Kalakand Recipe – Microwave Method with only Two Main Ingredients

Preparation Time – 5  Minutes
Cooking time - 5 Minutes
Yield – 8 Pieces

Kalakand is an Indian dessert originated in Rajasthan but popular across India. People buy this sweet in festivals like Diwali, holi and Rakhi but it is very easy to make at home too.
Basically milk is the main ingredient in making of kalakand, it is made by boiling milk in a heavy bottomed pan at high heat until it reduces to half and then cottage cheese (paneer) and sugar is added to it and then cooked until it thickens. This is the conventional method which takes careful cooking and stirring of milk to keep it from burning.
Now a days almost every indian house has Microwave, making food in microwave really shortens the time and effort. So today I am going to share a quick and easy non-traditional method of making Kalakand in Microwave with only two main ingredients. Do give this method a try this Diwali and share your experience.


  • Cottage cheese or Paneer - 250 gm
  • Sweetened condensed milk – 4 tbsp. / 0.25 Cup (add more if you like it sweeter)
  • Cardamom powder – ½ tsp.
  • Chopped Pistachio and Almonds for decoration

  • Microwave safe Bowl
  • Glass tray (greased with ghee/butter)


  • In a glass bowl, add cottage cheese and sweetened condensed milk, mix well

  • Microwave for 3 minutes, then check if mixture is still a little liquid
  • Add cardamom powder mix well and again microwave for 2 minutes
  • Take the mixture out as it has turned into semi solid consistency
  • Now transfer this mixture to a greased glass or steel tray, level the top
  • Garnish with chopped pistachio and almond nuts

  • Keep the tray aside and allow it to cool down at room temperature for 2 hours,
  • Now the kalakand is set, cut into squares and serve!


  • I have used fresh homemade cottage cheese if you are using store brought paneer then crumble it and knead for 3-4 minutes before using.
  • For 250 gm of paneer I have used 4 tablespoons of sweetened condensed milk which makes it light sweet , add more 1 tablespoon if you like it sweeter.
  • Only Microwave safe bowl should be used, glass bowl is preferred.

Let me know if you have any suggestion to make this blog better by commenting on posts  or write to Thanks!