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19th February 2019

Coconut Sugarcane Jaggery Filling

Coconut Sugarcane Jaggery Filling is called chunn in Goa and can be used to stuff a variety of Goan sweets like patoleos, holles, sweet sannas, etc. and also pancakes. It is very easy to make and can be stored in the refrigerator for 7 to 10 days at 4° c and below and used as required to make the pancakes as an evening snack.

Prep. Time: 15 Mins.

Cooking Time: 4 Mins.


[ Standard Measure – 1 cup = 250 ml ]

  • Coconut (semi-ripe, freshly grated) – 1 cup
  • Sugarcane Jaggery (powdered/grated) – ½ cup
  • Cardamom Powder – ¼ tsp. or to taste
  • Salt – a small pinch

Step 1:     Take the sugarcane jaggery and the grated coconut in a non-stick pan. Place on low heat and cook while stirring till the jaggery melts.

Step 2:     Take off the heat immediately after the jaggery has all melted and add the salt and cardamom powder and mix well. Allow to cool before storing or using.


  • Always cook on low heat. Do not cook for a long time.
  • Try and use only semi-ripe coconut. If you can’t get your hands on some and are using a ripe coconut, add a tbsp. or two of water to add to the moisture.
  • I’ve used organic sugarcane jaggery powder.

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