Sesame Coconut Chikki
Roasted white sesame and coconut powder coated by caramelized jaggery to make perfect crunchy treat!
Servings: 4
Ingredients
- ¼ cup Jaggery preferred soft jaggery, if using hard jaggery cut them in tiny pieces
- ½ cup Roasted White Sesame Seeds
- 1 tbsp Coconut Powder
- ¼ tsp Cardamom Powder
- ½ tsp Ghee or Coconut Oil
- 1 pinch Baking Powder
Instructions
- Dry roast sesame seeds in a pan on medium heat for 4-6 minutes until raw smell of sesame is gone, stirring continuously. Once roasted, keep it aside and let it cool down.
- In a heavy bottom pan, take either soft jaggery or very tiny pieces or hard jaggery along with ghee. Start melting them.
- Once melted, keep cooking jaggery on medium/high heat until it becomes very fluffy and changes color to darker orange or red. At this point drop tiny amount of cooked jaggery in the bowl filled with cold water. If the jaggery sinks and forms a hard ball, try to bite on that ball and see if it sticks to your teeth.
- If it sticks, cook a little more and repeat the same process of checking the consistency of cooled down jaggery ball until you get to the point where the jaggery ball that was dropped in the cold water is not sticking to your teeth and until it is crunchy.
- At that point, add pinch of baking powder to jaggery, mix it very quickly.
- Add prepared sesame seeds, coconut powder and cardamom powder.
- Turn the heat off, mixture everything very well until all sesame seeds are coated well with jaggery.
- Right away place that hot sesame jaggery mix very carefully on top of parchment paper.
- Place another parchment paper on top of it and start to flatten the chikki. Use either flat bottom bowl or rolling pin to flatten the chikki as much as possible (the thiner it is, the crunchier it gets). Try to roll it out as fast as you can since it will start to harden and will be very difficult to make it thinner.
- Once you are done rolling, wait till it is 70% cooled down (should take anywhere from 2-3 minutes). Remove the top parchment pepper and cut the chikki into small squares leaving them in place still.
- Leave cut chikki as is until it is completely cooled down. Break the pieces and store them in air tight container.
