Coconut Chikki

Chikki made with roasted coconut and poppy seeds. This recipe is from FoodFood TV channel

New Update
Coconut Chikki
Main Ingredients Dried coconut ( khopra), Jaggery (gur)
Cuisine Indian
Course Snacks and Starters
Prep Time 51-60 minutes
Cook time 11-15 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Veg

Ingredients list for Coconut Chikki

  • 2 cups Dried coconut ( khopra) grated
  • 1/4 cup Jaggery (gur) chopped
  • 1/4 cup Poppy seeds (khuskhus/posto)
  • 1 cup Powdered sugar
  • 1 teaspoon Green cardamom powder


  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.