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Coconut Chikki

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Adjust Servings:
2 cups coconut/ nariyal – dried
2 tbsp jaggery/ gur
1 tbsp Poppy seeds
4 tbsp Ghee
4 cups water
1 cup Sugar

Coconut Chikki

  • Sweet
  • 21 mins
  • Serves 4
  • Easy


How to make Coconut Chikki

  1. Blend the jaggery and sugar to create a powder.
  2. Grate the dried coconut and set aside.
  3. Heat water in a pot and add sugar powder.
    1. Mix very well and stir continuously, until sugar becomes lump free and dissolves completely.
  4. Pour ghee and grated coconut to the mixture.
  5. Mix well and stir in poppy seeds.

Note: To make a firm chikki, you’ll need to constantly stir the mixture to break down the lumps.

  1. Grease a large plate withoil, butter, or ghee.
    1. Pour the entire mixture onto the plate and spread evenly over it using a spoon.
  2. Cut into pieces and shape to your desire.
    1. Set aside to cool.

Note:Cut immediately as soon as you pour it onto the plate, because you won’t be able to easily cut it once it cools.

  1. You can now enjoy your sweet coconut chikki anytime you want.

Note: To make it more tasty, you can add some nuts and chopped dry fruits of your choice.

Note: You can store this coconut chikki in an airtight container, at room temperature, for up to 15 days. Also, pack this healthy recipe in your kids snacks box.


Decades ago, jaggery was used as a building material, especially in areas with a shortage of cement. It was usually mixed with sand, clay, and lime, and then used as cement substitute join bricks.



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