We were strolling in the countryside. There
were scattered clouds in the sky. The sunrays beaming through the clouds in
some clear patches in the backdrop of the hills looked majestic.
We walked on
the empty road bordered by unending stretches of verdant fields, we
walked past cows and calves sunning themselves, we noticed some movement in a pole
by the side of the road. “Look!” shouted my daughter. We spotted a shikra
perched atop an electricity pole keeping an eye on us.
I made some Coconut Brittle yesterday.
Crisp, delicious, simple and above all easy to make.
Nariyal
Chikki |Coconut Brittle (Vegan)
Ingredients
1 ½ cup
shredded unsweetened dry coconut
1 cup
crumbled jaggery (Gur)
2 teaspoons
coconut oil (or clarified butter) + 1 teaspoon more for greasing the plate
Method
Roast
coconut on low flame. Stir continuously and turn off the flame when it begins
to change colour. Let it cool.
Grease a
plate with coconut oil.
Dissolve
jaggery in ½ cup water and pass through a fine sieve to remove sediments. Take
the syrup in a thick bottom steel wok, add coconut oil and cook it over a low
flame till it caramelizes. Add a drop of jaggery in cold water. If it forms a
hard ball, it is caramelized.
Add roasted
coconut and stir well till coconut shreds are well coated with caramel.
Pour this
mixture in the plate and roll it into thin sheet with the help of greased
rolling pin.
Allow it to
cool for some time and then cut into square pieces.
Store in an
airtight container.
Hi! I just made this for rakshabandhan and it was amazing. Thank you for the recipe and perfect proportions :)
ReplyDeleteHello Shivani, I am so happy that you tried my recipe on rakshabandhan. Hope you enjoyed the festivities. May you and your brother enjoy happiness peace and prosperity!
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