Coconut Chikki, Kopra Chikki Made in Jaggery
by Tarla Dalal
coconut chikki recipe | kopra chikki Indian recipe | kopra chikki with jaggery | Lonavala style coconut chikki | nariyal ki chikki | with 14 amazing images.
This kopra chikki Indian recipe is quite unique in its flavour and texture. It is thinner than most other chikkis, has an exhilarating crispness, and the rich flavour of coconut and jaggery. Here is a detailed step-by-step recipe that shows you how to make coconut chikki at home.
This Lonavala style coconut chikki makes use of desiccated coconut. It is easily available in the market and also known as sukha grated nariyal. The chikki made with this nariyal is also less brittle and slightly soft to be enjoyed by senior citizens who often have chewing problems.
To make coconut chikki, heat an aluminium kadhai on a high flame. Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously. Lower the flame to slow and keep stirring continuously for 2 minutes, till it forms foam and changes the colour. Switch off the flame and keep stirring for a few more seconds. Add the desiccated coconut and mix very well. Put it on a greased platform, while mixing it upside down using a flat ladle. Pat the mixture, with greased hands and roll it using a greased rolling pin to make 325 mm. (13”) diameter circle. While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again. Cut immediately using a sharp knife into equal squares. Cool completely. Break into pieces and store it in an airtight container in a cool and dry place.
While peanut chikki is more common during Sankrant, this kopra chikki with jaggery is also quite famous. Most of us on returning from Lonavala love to pack this chikki to enjoy this crunchy sweet for days after our outing. Try making it at home. It takes less than 20 minutes.
Tips for coconut chikki. 1. Keep all the required items ready on the kitchen platform before you begin making the chikki and make sure you use only an aluminium kadhai to get the right temperature and texture. 2. Be very quick while cooking jaggery, as it tends to burn quickly. 3. While the chikki is still hot, remember to turn it upside down frequently as described in the recipe so that both sides will be smooth and glossy. 4. Rolling immediately is also important. You may have to bear little heat, but once it cools down rolling is not possible.
Enjoy coconut chikki recipe | kopra chikki Indian recipe | kopra chikki with jaggery | Lonavala style coconut chikki | nariyal ki chikki | with step by step photos.
Coconut Chikki, Kopra Chikki Made in Jaggery recipe - How to make Coconut Chikki, Kopra Chikki Made in Jaggery
Preparation Time: Cooking Time: Total Time:
Makes 44 pieces
For Coconut Chikki
1 1/2 cups chopped jaggery (gur)
2 cups desiccated coconut
For coconut chikki
- For coconut chikki
- To make {span class="bold1"}coconut chikki{/span}, heat an aluminium kadhai on a high flame.
- Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously.
- Lower the flame to slow and keep stirring continuously for 2 minutes, till it forms foam and changes the colour.
- Switch off the flame and keep stirring for few more seconds.
- Add the desiccated coconut and mix very well.
- Put it on a greased platform, while mixing it upside down using a flat ladle.
- Pat the mixture, with greased hands and roll it using a greased rolling pin to make 325 mm. (13”) diameter circle.
- While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again.
- Cut immediately using a sharp knife into equal squares. Cool completely.
- Break the {span class="bold1"}coconut chikki{/span} into pieces and store it in an airtight container in a cool and dry place.
If you like coconut chikki
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If you like coconut chikki, then also try other chikki recipes like
- crushed peanut chikki recipe | crushed shing dana chikki | crush peanut chikki for Makar Sankranti | crush peanut jaggery chikki | with 18 amazing images.
- til and dry fruit chikki recipe | dry fruit til chikki | til dry fruit gud chikki | crispy til dry fruit chikki Sankranti recipe | with 20 amazing images.
- cashew chikki recipe | cashew nut chikki | cashew nut brittle | kaju chikki | with 16 amazing images.
For the coconut chikki
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To make coconut chikki recipe | kopra chikki Indian recipe | kopra chikki with jaggery | Lonavala style coconut chikki | nariyal ki chikki, we need roasted desiccated coconut. It is made from fresh coconuts which are harvested at just the right time to ensure the best flavor. The coconut is then dried to the perfect moisture content to ensure long shelf life, best flavor and mouth feel.
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Then to make kopra chikki Indian recipe, heat an aluminium kadhai on a high flame. Prefer to use an aluminium kadhai with a medium thickness base. To thin a base of the kadhai might burn the jaggery. If you don’t have an aluminium kadhai, you can use a non-stick kadhai. We do not recommend the use of steel kadhai.
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Add the chopped jaggery to it.
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Mix well and cook on a high flame for 2 minutes, while stirring continuously using a slotted spoon. You can use any other big spoon or flat laddle also.
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Lower the flame to slow and keep stirring continuously for 2 minutes, till the jaggery forms foam and changes the colour.
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Switch off the flame and keep stirring for few more seconds. This is to avoid further cooking of jaggery syrup.
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Add the desiccated coconut.
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Mix very well using the same spoon.
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Immediately, put the mixture on a greased platform, while mixing it upside down using a flat ladle. This is to ensure that both sides will be smooth and glossy.
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Pat the mixture, with greased hands.
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Roll the kopra chikki with jaggery using a greased rolling pin to make 325 mm. (13”) diameter circle. While rolling, ensure you roll the chikki uniformly. Prefer to use a thick rolling pin to ensure uniform pressure on the chikki. Also while rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again.
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Cut immediately using a sharp knife into equal square pieces. Make the cut marks of desired shape on the chikki, while it is yet hot. After cooling, it is difficult to break it into pieces of desired shape. Finally cool it completely.
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Break into pieces with your hands.
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Store Lonavala style coconut chikki in an airtight container in a cool and dry place. It stays fresh for at least one month during the winter days!
| Energy | 38 cal |
| Protein | 0.2 g |
| Carbohydrates | 5.5 g |
| Fiber | 0.4 g |
| Fat | 1.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 0 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 0 mg |
| Folic Acid | 0.2 mcg |
| Calcium | 4.8 mg |
| Iron | 0.2 mg |
| Magnesium | 2.5 mg |
| Phosphorus | 7.7 mg |
| Sodium | 1 mg |
| Potassium | 14.8 mg |
| Zinc | 0.1 mg |
Made Peanuts chikki,Coconut chikki and Til chikki and enjoyed.Thanks to Tarla Dalal for sharing Recipies of Chikki.
I made this chikki at home and it turned out to be superb!! The rolling has to be quite fast once the mixture has been cooked which will ensure nice thin pieces of the chikki.