Chocolate Puffed Rice Chikki / Chocolate Murmura Chikki

January 14, 2023

Chocolate Puffed Rice Chikki / Chocolate Murmura Chikki

Wishing you all a Very Happy, Prosperous & a Safe New Year!!!

The first festival of the year Makar Sankranti, the harvest festival of India, is celebrated with a lot of enthusiasm. Known as Lohri in Punjab, Pongal in Tamil Nadu, Uttarayan in Gujrat, Bihu in Assam, and Poush Parbon in West Bengal, the auspicious day is celebrated in different ways all over India. Similar to any other festival in India, Makar Sankranti is incomplete without making some delicious sweets..

I finished making the Instant Til Gud Chikki – check the link here for the recipe https://www.youtube.com/watch?v=4OhmBgyvP60 after which I experimented on another sweet chikki made with Puffed Rice. After offering the same to God, I gave a piece to my son to get a feedback on the dish and he said Amma it is “very addictive” please give me some more…

I decided to share this recipe with all of you so that you can make this instantly for your family to celebrate Sankranti!!

I am sure you will definitely try making them at home and enjoy it with your family!!

Do try the recipe and I would really be thankful if you can pin it or share this with your Facebook / Instagram or Twitter followers! All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. This will definitely keep me motivated.

Ingredients:

· 2.5 cups Puffed rice / Murmura – (toast them in a pan until it changes colour)
· 2 tbsp - Jaggery Powder
· Half (½) Cup + 2 tbsp – Condensed Milk
· 1 Tbsp – Salted Butter
· 1/8^th tsp – Salt
· Half Cup - Chocolate
· Toasted Sesame / Til Seeds – 1 tbsp
· 1 tsp Water

Method :

Heat a pan / Kadai and toast the Puffed Rice until it changes colour and transfer it in a bowl and keep it aside.

In a pan add jaggery and a tsp of water and allow it to dissolve completely while continuously stirring the mixture. Once it simmers, add the butter and mix it well.

Lastly, add the condensed milk, salt and stir continuously until the mixture thickens.. and the caramel is ready. This takes some time so you have to be patient :)

Add the jaggery caramel to the puffed rice until everything is well coated. Transfer this onto a tray lined with parchment paper and press it evenly with a spatula or a flat spoon and shape it like a bar.

Melt the chocolate (I used dark compound) and spread the melted chocolate over the rice puff bar. Sprinkle the toasted sesame seeds and refrigerate for 5 minutes and slice into desired shapes and enjoy!!!