Crispy Coconut Chikki (Method 2)

Ingredients

• 1 cup Dry coconut (copra) (Originally 'navtank' (approx 2 oz). Scaled to 1 cup for a standard batch. Ensure it is dry coconut, not fresh.)
• 1 cup Jaggery (gur) (Chopped. Originally 'sher' (approx 1 lb), but scaled to match the coconut ratio.)
• 2 tablespoons Ghee (For frying the coconut and adding to the syrup.)

Instructions

1. 1Peel the thin red/brown skin off the dry coconut pieces. Finely chop the white coconut meat until it is very small, about the size of mustard seeds (or use a food processor to pulse until fine).
2. 2Heat the ghee in a pan or kadhai over medium heat. Add the chopped coconut and fry, stirring constantly with a spoon, until it turns a pale red or golden color and becomes crispy. Remove the coconut from the pan with a slotted spoon, leaving the remaining ghee in the pan.
3. 3In the same pan (or a clean one), melt the jaggery. Cook on medium-low heat, stirring occasionally. Continue cooking until the syrup reaches the hard-crack stage. You can test this by dropping a small amount of syrup into a bowl of cold water; it should form a hard ball that snaps when bent. When the syrup foams up and begins to settle, pour in the reserved ghee left over from frying the coconut.
4. 4Once the syrup is ready, immediately remove from heat. Quickly stir in the fried coconut until evenly coated. Pour the mixture onto a greased thali (plate) or tray. Use a flat-bottomed bowl (kansiya) or spatula to flatten the mixture to about half an inch thickness. While it is still warm but starting to set, cut into small square pieces. Allow to cool completely before removing from the tray.