Coconut Chikki

Methods

• Heat jaggery in a non-stick pan and cook till it melts.
• Dry-roast grated coconut in another non-stick pan till golden and fragrant. Transfer roasted coconut into a bowl. Similarly, dry-roast poppy seeds and transfer into another bowl.
• Add sugar to melted jaggery, mix and cook till sugar melts and caramelizes. Add ½ of roasted coconut and mix. Add roasted poppy seeds and mix well.
• Add cardamom powder and mix. Add remaining roasted coconut, mix and cook for a minute.
• Fill in ¼ of silicon muffin moulds with coconut-jaggery mixture and level it out. When it cools down to room temperature keep it in the refrigerator to set for ½-1 hour.
• Demould, arrange them on a serving platter and serve.