Coconut Chikki

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

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.