Coconut Chikki

Coconut Chikki

From   Mummy Ka Magic

Prep: 1 hour 30 minutes

Cook: 20 minutes

Method: Easy

Course: Mithai

Type: Indian

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
  • Green cardamom powder 1 tsp


  • 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.
  • 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.