Coconut Chikki

A crunchy and delightful Coconut Chikki recipe — a traditional Indian sweet made with coconut and jaggery, flavored with cardamom and perfect for festive snacking.

Ingredients

For the Chikki:

• 1 cup grated fresh or desiccated coconut
• ¾ cup jaggery (grated or powdered)
• 1 tablespoon ghee (clarified butter)
• 1 teaspoon cardamom powder
• A few chopped nuts – for garnish (optional)

Method

Step 1: Prepare the Tray

1. Grease a flat plate or tray with ghee and keep it ready for setting the chikki.

Step 2: Roast the Coconut

1. In a heavy-bottomed pan, dry roast the grated coconut on low flame for 2–3 minutes until lightly golden and aromatic.
2. Remove from the pan and set aside.

Step 3: Make the Jaggery Syrup

1. In the same pan, add jaggery along with 1–2 tablespoons of water.
2. Heat on medium flame until the jaggery melts and starts bubbling.
3. To check the consistency, drop a little syrup into cold water — it should form a hard ball when rolled between fingers (hard-ball stage).

Step 4: Mix and Shape the Chikki

1. Quickly add the roasted coconut and cardamom powder to the jaggery syrup. Mix well and turn off the heat.
2. Immediately pour the mixture into the greased plate and spread evenly using a greased spatula or the back of a spoon.
3. Garnish with chopped nuts if desired.

Step 5: Cut and Cool

1. While still warm, cut the mixture into squares or diamond shapes.
2. Let it cool completely until set.

Storage

• Store Coconut Chikki in an airtight container at room temperature.
• Keeps well for up to a week and is perfect for snacking anytime!