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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.

By calmyourbeans

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Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
30 mins
total:
45 mins
Servings:
8
Yield:
8 chikki
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt 1 tablespoon of ghee to a pan over low heat; add coconut and roast until lightly browned, about 2 minutes. Set aside.

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  • 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

472 calories; protein 3.2g; carbohydrates 50g; fat 31.6g; cholesterol 4.1mg; sodium 23.3mg. Full Nutrition
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