Recipe of Favorite Coconut chikki

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, coconut chikki. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Coconut chikki is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Coconut chikki is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can have coconut chikki using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Coconut chikki:

1. Make ready Measurements Used - 1 Cup = 250ml
2. Get 4 cup (1 ltr) milk
3. Prepare 3 cup fresh coconut
4. Get 1 cup white seseme seeds (roasted)
5. Get 2 1/2 cups granulated sugar
6. Get 4 tbsp Ghee
7. Make ready 1 tablespoons ghee for sheet pan

Instructions to make Coconut chikki:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

So that’s going to wrap this up with this exceptional food coconut chikki recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!