Ingredients:
– 1 cup grated fresh coconut (or desiccated coconut)
– 1 cup jaggery, grated
– 2 tablespoons water
– 1 tablespoon ghee (clarified butter)
– 1/2 teaspoon cardamom powder (optional)
– A pinch of salt
Instructions:
1. **Prepare the Ingredients:**
– Grate the fresh coconut if not already grated.
– Grate the jaggery and set it aside.
2. **Prepare the Tray:**
– Grease a flat tray or plate with ghee and set it aside. This will be used to spread the chikki mixture later.
3. **Cook the Jaggery:**
– In a heavy-bottomed pan, add the grated jaggery and water.
– Cook over medium heat, stirring continuously, until the jaggery melts and forms a syrup. This will take about 5-7 minutes.
– To test the consistency, drop a small amount of the syrup into a bowl of cold water. It should form a firm ball that snaps easily. This is called the hard ball stage.
4. **Add the Coconut:**
– Once the jaggery syrup reaches the hard ball stage, quickly add the grated coconut to the pan.
– Add the cardamom powder and a pinch of salt (if using).
– Stir continuously to combine the coconut with the jaggery syrup. Cook for another 2-3 minutes until the mixture thickens.
5. **Shape the Chikki:**
– Quickly pour the coconut and jaggery mixture onto the greased tray.
– Using a greased spatula or rolling pin, spread the mixture evenly to a thickness of about 1/4 inch.
– While the mixture is still warm, use a knife to make shallow cuts into the desired shapes (squares, rectangles, or diamonds). This will make it easier to break into pieces once it cools.
6. **Cool and Serve:**
– Allow the chikki to cool completely at room temperature. Once cooled, break it along the cut lines into pieces.
Enjoy your homemade Coconut Chikki!
