Coconut Chikki
Top Rated Recipe
Key Details:
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prep time: 1 hour 30 minutes
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Cook time: 20 minutes
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Difficulty Level: Easy
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Course: Mithai
Cuisine: Indian
Key Ingredients:
Dried coconut
Jaggery
Poppy seeds
Powdered sugar
Green cardamom powder
About Coconut Chikki
Table of Contents
Dried coconut cooked
with jaggery and sugar to make chikki
- Dried coconut (kopra), gated 2 cups
- Jaggery, chopped ¼ cup
- Poppy seeds (khuskhus) ¼ cup
- Powdered sugar 1 cup
Step 1.Heat jaggery in a non-stick pan and cook till it melts.
Step 2.Dry-roast grated coconut in another non-stick pan till golden and fragrant. Transfer roasted coconut into a bowl. Similarly, dry-roast poppy seeds and transfer into another bowl.
Read MoreIngredients
- Dried coconut (kopra), gated 2 cups
- Jaggery, chopped ¼ cup
- Poppy seeds (khuskhus) ¼ cup
- Powdered sugar 1 cup
- Green cardamom powder 1 tsp
How to Make Coconut Chikki (Stepwise Photos)
Method
- Heat jaggery in a non-stick pan and cook till it melts.
- Dry-roast grated coconut in another non-stick pan till golden and fragrant. Transfer roasted coconut into a bowl. Similarly, dry-roast poppy seeds and transfer into another bowl.
- Add sugar to melted jaggery, mix and cook till sugar melts and caramelizes. Add ½ of roasted coconut and mix. Add roasted poppy seeds and mix well.Add cardamom powder and mix. Add remaining roasted coconut, mix and cook for a minute.
- Add cardamom powder and mix. Add remaining roasted coconut, mix and cook for a minute.
- Fill in ¼ of silicon muffin moulds with coconut-jaggery mixture and level it out. When it cools down to room temperature keep it in the refrigerator to set for ½-1 hour.
- Demould, arrange them on a serving platter and serve.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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