Chikki Pops or Brittle Pops are fun way to turn chikki or brittle into a bite sized dessert that kids love. Chikki is prepared during Makarsankaranti. It is very healthy as it uses jaggery and nuts or seeds – it is an Indian version of energy bars. In this recipe, I have given instructions for making 5 different versions of Chikki Pops – make one or make all 5. I made all 5 and it was super easy and fun.
Happy Makarsankranti, Lohri, Pongal, Bihu. Wishing you always soar high, just like the Kites in the sky!
So I went on a Chikki making spree – made 5 different kinds – not once had I ever tried making chikki ever, and it sure did test my patience, perseverance, dedication, and cooking skills (or lack there of). In the end, I had to wing it, adding this, and fixing that, as I went. It came out okay. If you are a novice chikki maker like I am, join me in this journey and together we’ll make something close to chikki for sure!
Chikki Pops | Brittle Pops
- 1 cup Peanuts or Dalia (roasted bengal gram) or Sesame seeds or Amaranth seeds (see note)
- 1 cup Jaggery (see note)
- 1 tablespoon Brown sugar (optional)
- ¼ cup Water
- 2 tablespoons Milk (nut milk for vegan version)
- 2 teaspoons Ghee (clarified butter) (use any neutral oil for vegan version)
- 4 drops Rose water (optional)
- 1 teaspoon Rose petals (optional) for garnishing
- Please note: The above ingredients are enough for just 1 kind of Chikki. In case you want to make all 5, then you will need 1 cup each of all of those 5 ingredients plus the remaining ingredients * 5 times.
- Follow the below instructions below, depending upon which Chikki Pops you are making:
If using Peanuts: Dry roast the peanuts till it crackles. Let it cool. Remove skin from most (not all) of the peanuts. Coarsely chop the peanuts with a rolling pin.If using Dalia or roasted gram: Dry roast the daliya.If using Sesame seeds: Dry roast the sesame seeds.If using Murmura (puffed rice): Dry roast these for 3 minutes.If using Amaranth seeds: Heat a non-stick wide bottomed pan. Keep the lid of the container handy. When the pan is hot, add 1 teaspoon of amaranth seeds at a time, making sure the seeds are in one layer and not on top of each other. Put the lid on. The seeds will start popping right away. After 30 seconds or so, the seeds will stop popping. Check in between to make sure these are not burning. Once the seeds stop popping (which should be somewhere around 30 seconds to a minute), remove the seeds and keep them aside, repeat with the remaining seeds, 1 teaspoon at a time. 1 cup of seeds, when popped, will turn to 3+ cups of popped seeds. Keep it aside.
- Heat ghee or vegan alternative in a non stick pan. Add crumbled jaggery, ¼ cup water, and brown (or white) sugar. It’s ok to skip the sugar. Simmer on low heat for about 10 minutes, stirring as needed. Add 2 tablespoons of milk/nutmilk for vegan alternative, keep stirring as needed, and simmer for another 5 minutes. The jaggery mixture will caramelize into dark brown color. You know it’s done when you take a drop of that mixture and put it water and a ball forms instead of disintegrating.
- Add the processed main ingredient to the above mixture and mix for 1-2 minutes. Turn off the heat.
- Form into golf sized balls while the mixture is still warm, being extra cautious as if it’s hot, it may burn your hands. Apply either some water or ghee on your hands while forming the balls. Insert a pop stick to form a pop.Enjoy!!