Coconut Chikki

Top Rated Recipe

Chef Amrita Raichand

Last Updated: Sep 03, 2019

Coconut Chikki

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
  • View More
  • 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.
  • View More

Ingredients

  • 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

  1. Heat jaggery in a non-stick pan and cook till it melts.
  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.
  3. 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.
  4. Add cardamom powder and mix. Add remaining roasted coconut, mix and cook for a minute.
  5. 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.
  6. Demould, arrange them on a serving platter and serve.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

< Previous Recipe

Namak Paare with Dips

Next Recipe >

Malai Lassi

Comments

Recipe Rating:

No Feedback Available

Key Details:

Prep:1 hour 30 minutes

Cook time: 20 minutes

Difficulty Level: Easy

Course: Mithai

Cuisine: Indian

You May Also Like

View All

Recipes From Show

View All

Recommended Recipes

View All