Stuffed Chikki | How to make Stuffed Chikki

5 reviews
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ByRupal Patel
Created on 1st Apr 2016
  • Stuffed Chikki, How to make Stuffed Chikki
Stuffed Chikkiby Rupal Patel
  • Stuffed Chikki | How to make Stuffed Chikki (80 likes)

  • 5 reviews
    Rate It!
  • By Rupal Patel
    Created on 1st Apr 2016

About Stuffed Chikki

I'm going to share a simple and easy recipe of Chikki that can be made in a jiffy. Just follow the recipe, step by step and serve this amazing Stuffed Chikki to your friends and family .

  • Prep Time10mins
  • Cook Time15mins
  • Serves2People
Stuffed Chikki

Ingredients to make Stuffed Chikki

  • For Chikki;
  • 1/4 cup Jaggery (Gor)
  • Sesame seeds (Til) - 3 tablespoon
  • For Stuffing;
  • ghee - 1/2 teaspoon
  • 2 tbls chopped Dates
  • 1 1/2 tbls roughly crushed Almond & Walnut or Pecan
  • 1 tbls chocolate chips or chocolate syrup
  • 1/2 tsp honey

How to make Stuffed Chikki

  1. For Chikki: Heat the heavy bottom pan on a slow flame.
  2. Add jaggery and cook on slow flame till jaggery gets fluffy and light. Then turn off the stove and add til. Mix well.
  3. Transfer this jaggery and sesame seeds mixture on the greased kitchen surface quickly.(Make two parts of mixture and work on it one by one to make 2 cones of Chikki Roll it thin and give it a cone shape.
  4. Make sure that you work fast to give Chikki the perfect cone shape. Keep it aside
  5. Mix well until chocolate gets melt.
  6. For Stuffing: Heat the pan with Ghee. Add chopped Dates in it and cook till it becomes softer. Add crushed almond and walnut or pecan.
  7. Add Honey and stir well. Add Chocolate chips or chocolate syrup and turn off the stove.
  8. For Serving: Fill this stuffing into Chikki cones. Put some chocolate syrup on it and serve. Enjoy it.
My Tip: Visit my blog for more details and recipe with pictures.

Reviews for Stuffed Chikki (5)

Geetha Sharma6 months ago
Can you pls explain step
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Sonal sons8 months ago
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Geeta Biswas10 months ago
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Sheeba Bedia year ago
Sweet and tasty treat :D
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Apeksha Pandea year ago
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