Easiest Way to Prepare Perfect Coconut chikki

Coconut chikki.

Coconut chikki

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, coconut chikki. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This will be really delicious.

Coconut chikki is one of the most well liked of recent trending foods in the world. It's appreciated by millions every day. It's easy, it is fast, it tastes yummy. Coconut chikki is something which I've loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook coconut chikki using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Coconut chikki:

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

Steps 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..

So that's going to wrap it up with this special food coconut chikki recipe. Thank you very much for reading. I am confident you will make this at home. There is 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. Thank you for reading. Go on get cooking!