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Indian version of a brittle, this traditional sweet is very popular during winters however, can be enjoyed at any time of the year! Chikkis remind us that festivals like Makarsankranti, Lohri and Pongal are around the corner!!

This coconut chikki is a blend of jaggery and coconut however, coconut can be replaced by peanuts, sesame seeds, roasted dal, puffed rice or even mixed nuts. Though chikkis are easily available in the supermarkets, these homemade treats are more nutritious and preservative-free!

Servings 15


  • 1 cup desiccated coconut
  • 1 cup jaggery
  • 1 tbsp water
  • 1/2 tbsp ghee (clarified butter)
  • 1 tbsp chopped pistachios
  • 1/2 tbsp edible rose petals


  • Add 1 cup jaggery and 1 tbsp water in a large kadai and stir on low flame until jaggery melts.
  • Boil the syrup for around 5 minutes until right consistency is achieved. Add a drop of syrup in to a small bowl of water, it should form a ball and should not be chewy. Boil for another minute if required.
  • Turn the flame off, add coconut and ghee and mix well. Transfer the mixture over a parchment paper on your worktop, add in desired nuts and edible rose petals. Cover with another parchment paper and roll to 0.5 cm thickness.
  • Allow to cool for couple of minutes and slice with a knife. Once completely cool, store in an airtight container and use within a month.
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