Recipe of Homemade Coconut chikki

Hey everyone, it's me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Recipe of Super Quick Homemade Coconut chikki. One of my favorites. For mine, I will make it a bit tasty. 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 get started with this particular recipe, we must prepare a few components. You can cook Coconut chikki using 7 ingredients and 5 steps. Here is how you can achieve that.

#Mysterybox1

Ingredients and spices that need to be Take to make Coconut chikki:

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

Instructions to make 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.

While this is certainly not the end all be all guide to cooking fast and simple lunches it's good food for thought. The expectation is that will get your creative juices flowing so that you may prepare wonderful lunches for the own family without the need to accomplish too horribly much heavy cooking from the practice.

So that is going to wrap this up with this special food Recipe of Perfect Coconut chikki. Thank you very much for reading. I'm confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!