Kopri Mithai- Coconut Barfi

Gokulashtami or Krishna Janmashtami was always associated with Gopalkala (Prasad made from beaten rice-Poha and green chillie, curds etc) and Dahi-handi, till I got married.

After I got married, I came to know that the little lord Krishna is treated to some assorted mouthwatering treats, in most parts of south India.My Mother-in-law prepares at least 5 sweet and savory items for this day. So whatever sweets you see in the Prasad plate are all learnt from her.

I will give here a simple recipe for Kopri Mithai or Coconut Barfi. I have already blogged about the Chivda recipe here.

Thank you, Lakshmi for letting me know of the festive carnival at the Yum Blog.This pooja Prasad is being sent to the Yum Blog for the Srijayanti event. 

Prasad: Milk Barfi,Coconut Barfi,Mysore Pak,Rava(semolina) Ladoo and Chivda 

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Kopri Mithai or Coconut Barfi recipe

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 Grate fresh coconut. Try to remove the black portion of coconut as far as possible. Use it to make chutney or sambar. Measure the grated coconut using a cup.

Measure equal amount of sugar (My husband has a swwwwwweeeeeeeth tooth unlike me and equal proportion is a must for him. If you are like me, you can reduce the amount of sugar.

In a heavy bottom pan add the coconut and sugar and cook on low flame, stirring continuously.

Cook, stirring continuously till the mixture comes together and forms a ball like mass (most of the moisture dries up).

Add Cardmom powder (this is optional –I don’t like it so I don’t add it). Mix well.

Grease a flat plate with a little ghee and spread the coconut mixture in it and flatten it with your hands or a rolling pin.

Sprinkle some golden raisins on this mixture.

Cut into desired shape (usually squares or diamonds).

Let it cool completely at room temperature.  

This is one of the most authentic and favourite sweets from the state of Karnataka, so this is my first entry for RCI-Karnataka hosted by the lovely Asha without her spectacles! J 

And here’s my little Kanha celebrating Gokulashtami