khopra

Khopra is a type of dried fruit, most commonly referring to the dried flesh of the coconut. The term is widely used in South Asian cuisines, particularly in India and Pakistan, where it serves as a fundamental ingredient in many dishes. Khopra is produced by sun-drying or dehydrating fresh coconut flesh until it becomes hard and brittle. This process significantly reduces the moisture content, allowing for longer shelf life.

There are generally two main forms of khopra. The first is khopra nu gola, which is grated or finely shredded dried coconut. This form is frequently used as a thickening agent in curries and gravies, adding richness and a subtle nutty flavor. It can also be used as a topping for desserts and savory snacks. The second form is khopra nu tukru, which refers to larger, broken pieces or shards of dried coconut. These pieces are often used in sweets and confectionery, or sometimes rehydrated and added to dishes for texture.

The oil content of khopra remains relatively high, contributing to its rich flavor and mouthfeel. Its shelf-stable nature makes it a convenient ingredient for both home cooks and commercial food production. Beyond its culinary applications, khopra is also sometimes used in traditional medicine and cosmetic preparations due to its perceived health benefits. The preparation and usage of khopra can vary slightly depending on regional culinary traditions and specific recipes.