Dry Coconut Chiki
This traditional Gujarati sweet treats the palate to the rich, nutty flavor of finely grated dry coconut set in a golden jaggery brittle. Unlike fresh coconut sweets, this 'Chiki' uses dried copra for a crispier texture and longer shelf life, creating a perfect energy-boosting snack with a satisfying crunch. The preparation involves carefully peeling and grating the copra to ensure a pure white appearance, resulting in an elegant and rustic confection perfect for festivals or tea time.
Ingredients
- 1/2 pound Dry coconut (copra) (Originally '1/2 seer'. Use fresh, hard, dry copra that is not rancid.)
- 1 pound Jaggery (Gur) (Originally '1 seer'. Use good quality jaggery.)
- 1 tablespoon Ghee (Estimated for greasing the board and rolling pin (not explicitly listed but required for technique).)
Instructions
- 1Select dry coconut (copra) that is fresh, hard, and white inside, ensuring it is not rancid. Peel off the thin outer red/brown skin to reveal the white flesh. Grate the coconut very finely using a nutmeg grater or fine grater.
- 2In a heavy-bottomed pan, melt the jaggery over medium heat. Cook the syrup until it reaches the hard-crack stage (when a drop placed in cold water snaps immediately and is brittle, not chewy). This corresponds to the method used for Chana or Mamra Chiki.
- 3Immediately remove the syrup from the heat and stir in the grated coconut until thoroughly combined. Quickly pour the mixture onto a greased wooden board or flat surface. Roll it out flat using a greased rolling pin to your desired thickness.
- 4While the mixture is still warm but setting, cut it into square or diamond pieces using a knife or cutter. Allow it to cool completely until hard and brittle. Once cold, lift the pieces using a flat spatula.