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

1. Prepare the Tray

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

2. Roast the Coconut

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

3. Make the Jaggery Syrup

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

4. Mix and Shape the Chikki

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

5. Cut and Cool

   • While still warm, cut the mixture into squares or diamond shapes.
   • 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!