Cococnut Chikki/ Brittle
Nutty Coconut Chikki or Coconut Brittle is such a good snack. It’s made with jaggery and shredded coconut, two main ingredients and makes a great snack to munch on.
Servings: 12 servings
Ingredients
- 1 cup roasted Dry shredded coconut
- ¾ cup Jaggery
- 1 tsp. ghee
- 1/2 tsp. Cardamom powder
- 1-2 tbsp. rose petals optional
Instructions
- In a pan, dry roast coconut. Let it cool down a little bit.
- In a heavy bottomed pan, combine jaggery and 1 tbsp. of water and bring it to a boil.
- Cook the jaggery, stirring constantly. Once the jaggery reached hardball stage on candy thermometer 265F, also changing the color of the syrup.
- The traditional way of checking consistency is to drop tiny amount of jaggery into some water, try to pick it up that piece of jaggery – it would have solidified, and it snaps its done. If it is sticky, it is not done. It needs to be cooked for a little bit longer.
- If the tiny jaggery ball snaps in water, immediately take it off the heat. Add roasted coconut, ghee, cardamom and mix until everything is mixed well and well coated in jaggery mixture.
- You will have to work quickly. Jaggery will start setting at this stage. Transfer the mixture to silicone mat and sprinkle with rose petals and cover it with parchment paper and roll it out to ¼ inch thickness.
- Remove parchment paper and using a knife mark/cut chikki into squares.
- Let it completely cool and then snap the pieces with your hands and store it.