Easiest Way to Make Award-winning Coconut chikki
Hello everybody, it's me, Dave, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Recipe of Homemade Coconut chikki. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Coconut chikki, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coconut chikki delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to prepare a few components. You can cook Coconut chikki using 7 ingredients and 5 steps. Here is how you cook that.
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Ingredients and spices that need to be Make ready to make Coconut chikki:
- Measurements Used - 1 Cup = 250ml
- 4 cup (1 ltr) milk
- 3 cup fresh coconut
- 1 cup white seseme seeds (roasted)
- 2 1/2 cups granulated sugar
- 4 tbsp Ghee
- 1 tablespoons ghee for sheet pan
Instructions to make Coconut chikki
- Take a wide pan and add in the milk, sugar,seseme seeds and fresh shredded coconut. Keep the pan on stove and start stirring on medium flame. If the milk boils over, try to reduce the flame to low for a couple of minutes and increase the flame again. Keep stirring.
- It will start to bubble up after 15 minutes. The mixture will be watery at this moment. If at any point of time, the milk boils over, try to reduce the flame to low for a couple of minutes and increase the flame again.
- After 30 minutes, add in the ghee and continue to stir. The mixture will slowly start to thicken up. Lot of patience. Lot of patience. Remember, good things take time. After 45 minutes, the mixture would start drying up. It will be gooey at this stage.
- After one hour, the mixture would have dried considerably and there would not be any liquid left. It will be like the consistency of wet sand. Switch off the flame. Apply ghee to a quarter sheet pan and dump the hot coconut burfi mixture on the sheet pan and spread it evenly with a spatula. Allow it to cool for one hour.
- Mark with a knife and gently remove each piece to a serving plate or a storage container. The burfi will keep in the refrigerator for up-to a week. Serve cold or at room temperature.
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So that's going to wrap this up with this special food Simple Way to Prepare Favorite Coconut chikki. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!