Coconut Chikki is made with dried coconut, poppy seeds and sugar. This is a sweet delight, specially made to celebrate various Indian festivals like Holi, Diwali and Rakhi. Learn to make quick, easy and tasty coconut chikki and distribute with lots of love.
Preparation time: 8 minutes
Cooking time: 35 minutes
Servings: 4 persons
- 2 cups dried coconut (nariyal)
- 1 cup sugar
- 2 tbsp jaggery (gur)
- 4 tbsp ghee
- 1 tbsp poppy seeds
- 4 cups water
How to make Coconut Chikki:
- Blend the sugar and gur to make a powder.
- Grate the coconut and keep aside.
- Heat a vessel and add water.
- When the oil starts heating then add sugar powder.
- Mix well and stir continuously until sugar completely dissolves and becomes lump free.
- Add grated coconut in the boiling mixture, also pour ghee all over.
- Mix very well and stir with the poppy seeds.
- Grease a big plate with little bit of oil, ghee or butter.
- Pour the whole mixture in the plate and spread with the spoon.
- Cut into desired shapes and pieces and leave as it is to cool.
- Enjoy the coconut chikki as and when you want.
- For making well firmed chikki, you need to stir the mixture constantly to break the lumps.
- You can add chopped dry fruits and nuts of your choice for making it more tasty.
- Cut it immediately after pouring onto the plate, it’s because after it will cool down then you won’t be able to cut it easily.
- Store this chikki in air tight container, you can keep it for 12-15 days in room temperature.