Crispy coconut chikki with jaggery uses only 2 ingredients to be precise. The Lonavala style chikki recipe is super easy.
So I got a request to share an easy way to make coconut toffee. I failed to get it right multiple times but then tasted success. Then a few trials were done to confirm the recipe success.
Happy to have nailed the requested recipe of one of my loyal followers, who believes in the simplicity and authenticity of my humble recipes.
The 2-ingredient recipe tastes like a toffee and has no added fat too it, except the one inherited from coconut itself.
It's a Powerful snack,
It's a People pleaser,
It's going to bring a smile on your LO's faces too!
Chikki began it's journey in Maharashtra (lonavala). What began as a nutritious snack for workers has taken the entire country by storm in different forms.
Earlier, the original recipe used peanut, ghee, and sweetener. Over the years, the chikki's appeal to the masses has grown manifold. Today, we get a variety of these crunchy toffees.
70 grams of desiccated coconut (3/4 cup+1 tbsp)
70 grams of jaggery (1/2 cup)
How to make crispy coconut chikki with jaggery
Dry roast coconut for 1 minute ONLY.
Make a 2-string jaggery syrup. Check concistency by putting a drop of the cooking syrup in water. Wait for a few seconds. Then pick the drop and if it becomes a hard ball and breaks with a crunch. It's done.
Add in coconut powder and mix well.
Roll out the coconut jaggery dough on a greased surface.
Flatten into a thin sheet. Either make cuts with a pizza cutter or leave the slices like that. You can always break them with hands.
Enjoy crispy coconut chikking!