The Punjabi agricultural celebration Lohri is centered around sweets, and coconut chikki is unquestionably a favorite. In order to receive the recipe for your Lohri feast, you won’t even need to make a few calls to Pakistan. So here is a quick idea.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 chikki |
Ingredients
- 1 tablespoon ghee
- 4 cups grated dried coconut
- ¾ cup brown sugar
- ¾ cup white sugar
- ¼ cup water, or as needed
Instructions
- Melt 1 tablespoon of ghee to a pan over low heat; add coconut and roast until lightly browned, about 2 minutes. Set aside.
- 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.
- Transfer mixture to a greased sheet pan or baking dish and spread out. Cut immediately into squares or rectangles and allow to cool completely.
- Take the coconut you put aside earlier and add it to the mixture, mix well so the coconut is evenly spread throughout the sugar
- Pour the mixture into a pan and allow to firm up. Cut into pieces. Serve and enjoy.
Nutrition Facts
| Calories | 472 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 8 g |
| Protein | 3 g |
| Saturated Fat | 28 g |
| Sodium | 23 mg |
| Sugars | 42 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |