Sweets are a centerpiece of the Punjabi agricultural festival Lohri, and coconut chikki is definitely a favorite. So here's a quick idea for your Lohri feast, and you won't even have to place a few calls to Pakistan to get the recipe.
Ingredients
- 1 tablespoon ghee
- 4 cups grated dried coconut
- 0.75 cups brown sugar
- 0.75 cups white sugar
- 0.25 cups water , or as needed
Instructions
-
1
Melt 1 tablespoon of ghee to a pan over low heat; add coconut and roast until lightly browned, about 2 minutes. Set aside.
-
2
Add brown sugar to a skillet over medium heat and slowly mix in sugar. Put in a glug of water, increase heat, and bring to a boil, about 3 minutes, stirring constantly. Lower the heat, stirring constantly until the mixture starts to solidify, about 2 minutes. Add coconut and mix in until well combined.
-
3
Transfer mixture to a greased sheet pan or baking dish and spread out. Cut immediately into squares or rectangles and allow to cool completely.
-
4
Take the coconut you put aside earlier and add it to the mixture, mix well so the coconut is evenly spread throughout the sugar
-
5
Pour the mixture into a pan and allow to firm up. Cut into pieces. Serve and enjoy.
Nutrition Facts
Per serving
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