Coconut Chikki

Serves 4

30 mins

450 Kcal

Coconut chikki is a traditional Indian sweet snack, where the natural sweetness of coconut teams up with the crunchy texture of jaggery, thus being an amazingly satisfying snack. This coconut chikki recipe is a simple, fun way of having wholesome goodness. The mixture is cooked to the right consistency and then spread out to set into thin, crisp sheets or bite-sized pieces after mixing freshly grated or desiccated coconut with molten jaggery. The flavour is enriched with cardamom or a hint of ghee, making each bite a nutty and caramelised burst. Coconut chikki is perfect for festivals like Makar Sankranti or as an everyday snack, as it goes well with earthy flavours and has a crunchy appeal. Both coconut and jaggery are nutrient-rich food items that contain all kinds of minerals, fibre, and natural energy-boosting properties; therefore, these make it a sweet indulgence and a healthier alternative to processed candies. The coconut chikki recipe is simple, with fewer ingredients and less time than this requires, making it perfect for first-time and experienced cooks. It is effortlessly versatile, as you can add a few sesame seeds, chopped nuts, and even dried fruits for added flavour and texture. Whether it's a quick snack or a festive dessert to share, Coconut Chikki is always there with a legacy that comes back with tradition and taste in every crunchy bite of gold. Enjoy this homemade treat that is as nourishing as it is tasty.

Ingredients required for Coconut Chikki

200 gms coconut
150 gms jaggery
Ghee

Cooking steps for Coconut Chikki

1
Coconut chikki is the nostalgic, crunchy sweet treat that feels like a warm hug from your childhood.
2
It's ridiculously easy to make, with just a few ingredients that come together for a snack that's perfect with tea, as a dessert, or for a quick energy boost.
3
Start the recipe of coconut chikki by grating 200 grams of fresh coconut—this is where all that rich, nutty flavor comes from.
4
Fresh is best, but if you're in a pinch, desiccated coconut works too (just rehydrate it with a little warm water).
5
The freshness of the coconut is key to the chikki's signature aroma and taste, so choose wisely.
6
In a heavy-bottomed pan, melt 150 grams of jaggery with 1/4 cup water over low heat.
7
Stir occasionally and let the jaggery melt completely, forming a glossy liquid.
8
Increase the heat to medium and cook the syrup until it reaches the hard-ball stage—this is when a drop of syrup in cold water forms a hard, non-sticky ball.
9
It's the magic trick for getting that perfect crunch that makes chikki so delightful.
10
Once your syrup is ready, reduce the heat to low and quickly stir in the grated coconut.
11
Work fast to coat the coconut evenly with the syrup, stirring constantly for about 5-7 minutes.
12
The mixture should turn fragrant and slightly golden, indicating it's perfectly cooked.
13
Grease a tray or plate with ghee, then pour the coconut-jaggery mixture onto it.
14
Flatten it with a greased spatula or rolling pin to your desired thickness.
15
Before it cools completely, use a greased knife to cut the chikki into squares or rectangles.
16
Let the pieces cool fully before removing them from the tray, ensuring they stay intact.
17
Store your coconut chikki in an airtight container to keep it crisp and ready for whenever your sweet tooth strikes.
18
This crunchy delight combines the earthy sweetness of jaggery with the tropical flavor of coconut for a snack that's as satisfying as it is simple.
19
Perfect for festive occasions, gifting, or just an anytime pick-me-up, this traditional treat never goes out of style.
20
It's wholesome, quick to make, and endlessly versatile—a timeless recipe you'll come back to again and again.

Shop Ingredients

Coconut (200 gms)

Ghee

393

316

635

719

668

617

375

150

632

Jaggery (150 gms)

106

165

291

144

FAQs

What are the primary ingredients in the coconut chikki?

Coconut chikki is an Indian sweet made with grated coconut and jaggery for its rich, crunchy texture. The main ingredients include fresh or desiccated coconut, jaggery (or sugar), and ghee (clarified butter). Some recipes may consist of cardamom powder for fragrance and flavour. The jaggery melts to form a sticky syrup, then gets the coconut mixed in and cooked until it fires into a dense, chewy candy. You could add some chopped nuts, such as almonds, cashews, or pistachios, for an added crunch and richness.

Can I make coconut chikki by using sugar instead of jaggery?

Preparing coconut chikki with sugar is also possible, but the taste will differ. Jaggery gives the chikki a caramel-like taste with an earthy tinge, whereas sugar gives a mild sweetness. Use the same process for chikki preparation with sugar as you would for jaggery: melt the sugar till it is at softball consistency before mixing the coconut. Use a few drops of lemon juice to prevent sugar crystallisation if desired.

How should I store the coconut chikki, and how long can it stay without spoiling?

Coconut chikki may be kept in an airtight container at room temperature for up to a week. To make it last even longer, close the container tightly and not in a humid place. It is best stored in the refrigerator in scorching climates to avoid becoming too soft. If you store it in the fridge, it will last up to 2 weeks. You can freeze coconut chikki for up to a month.