Coconut Chikki

Preparation :15 mins
Cook :6 mins
Total Time :21 mins
Servings :Makes 44 pieces

Ingredients :

1 1/2 cups chopped jaggery (gur)
2 cups desiccated coconut

Method :

Heat an aluminium kadhai on a high flame.
Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously.
Lower the flame to slow and keep stirring continuously for 2 minutes, till it forms foam and changes the colour.
Switch off the flame and keep stirring for few more seconds.
Add the desiccated coconut and mix very well.
Put it on a greased platform, while mixing it upside down using a flat ladle.
Pat the mixture, with greased hands and roll it using a greased rolling pin to make 325 mm. (13”) diameter circle.
While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again.
Cut immediately using a sharp knife into equal squares. Cool completely.
Break into pieces and store it in an airtight container in a cool and dry place.