Coconut Chikki


    2 cups grated dried coconut

    ¼ cup chopped jaggery

    ¼ cup poppy seeds

    1 cup powdered sugar

    1 tsp green cardamom powder

preparation 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 in a bowl. Similarly, dry-roast poppy seeds.
  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 a silicon muffin mould with coconut-jaggery mixture and level it out. Refrigerate to set for ½-1 hour.
  6. Demould and serve.

Serving Suggestions

    3 Serve
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By: Chef Amrita Raichand

Show: Mummy Ka Magic

Prep:25 min Cook: 15 to 30 minutes

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