Chocolate Chikki (Sesame seeds and Jaggery brittle)

Lohri | Uttrayan | Sankrant are few Indian festivals that are observed this time of the year. It is the celebration of arrival of longer days after the winter solstice. 

These sweets brittle sesame seeds and jaggery chikkis are made and consumed to help keep the body warm in the colder months.

For me personally it takes me back to my childhood where I would spend the entire day with my brother and friends on the terrace flying kites till the sun sets, listening to music, and binge on Chikki. 

Even though I live in a Canada right now in negative temperatures and can’t fly kites, food always takes me back to my roots and I shall reminisce the carefree days of Sankrant in Mumbai whilst eating my CHOCOLATE CHIKKI!

Looking for more dessert recipes? Check out my recipe for Apple Walnut Cake.

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Print Recipe

Chocolate Chikki

This recipe of Chocolate Chikki is twist to the regular sesame seeds and jaggery chikki. It is very easy and quick to make and is filled with nutrients that will keep you healthy and warm throughout the winter.

Cook Time10 minutes mins

Cooling time2 hours hrs

Total Time2 hours hrs 10 minutes mins

Course: Dessert

Cuisine: Indian

Keyword: chocolate, cocoa, dessert, festive, healthy, indian, jaggery, quick recipes, sesame seeds, snack, sweet, winter recipes

Servings: 4

Author: Upasana Sampat

Ingredients

• ½ cup Sesame Seeds
• 1 tbsp Ghee/Clarified Butter
• ¾ cup Jaggery
• 1 tbsp Cocoa Powder

Instructions

• In a non-stick pan, roast ½ cup of sesame seeds over medium flame till they turn slightly golden brown in color and release a nutty aroma (approx.2-4 mins). Transfer the roasted sesame seeds in a bowl.
• In the same pan, heat 1 tbsp of Ghee/Clarified Butter. Then add ¾ cup roughly chopped jaggery and while stir it constantly till the jaggery melts completely (around 3-4 minutes).
• It will start forming bubbles and become slightly dark in color. Now check the consistency of the jaggery by adding few drops of it in cold water. It should form into a soft ball. Do not overcook the jaggery. At this point add 1 tbsp cocoa powder and mix well with the jaggery.
• Turn off the heat, add the roasted sesame seeds, and mix until well combined.
• Now immediately transfer this chikki mixture evenly onto a silicon mat or a well-greased surface.
• With the help of a spatula, spread this mixture as thinly and evenly as you can while it is still hot.
• Cut the chikki asymmetrically or at least make indents on chikki using a sharp knife. Let it cool completely for 2-3 hrs. The chikki will become crispier/brittle as it cools and will snap easily.
• Serve and enjoy!