Goan Sweet, Khatkhati / Coconut Candy is a simple and quick sweet, which can be prepared and stored in airtight container.

In my childhood, we used to eat different kinds of  home made sweets, rather then store bought ones.  During summer break, we used to go to aunt’s place and enjoy the homemade sweets she prepared , as she is an expert in preparing all sorts of Goan dishes which nowadays people tend to buy from stores rather then preparing at home. One among them is famous Goan Khatkhate or plural is Khatkhati. 

This is a simple and quick sweet, or you can say coconut candy, prepared by melting Jaggery (Panela) and adding in , fresh or dry shredded coconut, roasted sesame seeds and some crushed peanuts or cashew nuts. The jaggery used in Goa(India) for such type of dessert is called chiki god , which is a sticky kind of jaggery available in India. But here in USA, I couldn’t get it even in Indian groceries, so bought it online on Amazon. You can store the prepared Khatkhati pieces in an airtight container and finish it within 2 weeks. Sometimes if you overheat the jaggery after it melts, Khatkhatibecomes very hard after cooling down. But don’t worry about it, you can microwave them for 15-20  seconds just before eating. I enjoy the hard type of Khatkhati, so  I cooked my jaggery bit longer.

Preparation time: 15 Minutes

Cooking Time: 5-6 Minutes

Yields : 25

Ingredients:

• 1 Cup fresh or dry shredded coconut
• 1/4 Cup Dry Roasted Sesame seeds
• 1/4 Cup Roasted crushed peanuts
• 250 Grams Jaggery(Panela)
• 1 Teaspoon Cardamom powder
• Ghee/Clarified butter for greasing the plate

Method:

Grease a plate with ghee and keep aside.

Heat the jaggery in a non stick saucepan on medium high heat. Stir in between.

Once the jaggery is melted properly, switch off the heat. Add in all the ingredients like shredded coconut, sesame seeds, crushed peanuts and cardamom powder and mix well.

I used store bought roasted sesame, but you can roast the raw sesame on a skillet kept on low flame till they slightly change color.

Let the mixture cool down for 5 minutes. don’t let it cool down completely.

Take a tablespoon of mixture on your palm and shape it into a ball and then flatten it by pressing into disc shape.

Keep it on a greased plate and repeat for the remaining mixture.

Let them cool down completely and then store in the air tight container.

This recipe has also been published on Archana’s Kitchen and I won a prize for it on Betterbutter.in . Please check out on these blogs too.

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