Grate 200 grams of fresh coconut and keep it aside.
In a heavy-bottomed pan, add 150 grams of jaggery and 1/4 cup of water. Heat it on a low flame until the jaggery melts completely.
Increase the heat to medium and continue cooking the jaggery syrup until it reaches a hard ball consistency. To test, drop a small amount of syrup into a bowl of cold water; it should form a hard ball.
Once the jaggery syrup is ready, add the grated coconut to the pan and mix well.
Continue cooking the mixture on a low flame for about 5-7 minutes, stirring continuously to prevent it from sticking to the bottom of the pan.
Grease a flat tray or a plate with a little ghee and pour the coconut-jaggery mixture onto it. Flatten the mixture with a greased spatula or a rolling pin to your desired thickness.
While the mixture is still warm, cut it into desired shapes using a greased knife.
Allow the coconut chikki to cool completely before removing the pieces from the tray.
Store the coconut chikki in an airtight container to keep it fresh.