How to Make Chocolate-Coated Sesame Brittle with a Traditional Touch

Festivals in India is all about the traditions, customs, religious rituals and yes of course delicious food. And when it comes to sweets, nothing beats the charm of recipes passed down through generations. Sesame brittle, or til chikki, is one such timeless classic loved across the country for its nutty flavor and natural sweetness. What if you give it a chocolatey twist while keeping the essence intact? Enter Chocolate-Coated Sesame Brittle, a dessert that blends tradition with indulgence, perfect for Chapchar Kut or any festival.

Sesame seeds have always been a big part of Indian sweets, especially during seasonal festivals. From til ladoos during Makar Sankranti to til pitha in Assam, they are celebrated for their warmth and nutty goodness.

In Mizoram, during Chapchar Kut, sweets made with jaggery, and sesame reflect the harvest season’s abundance. This brittle stays true to those roots but adds a chocolate coating, making it a fun and traditional treat that everyone will love.

A Simple Recipe To Make Sesame Brittle with a Classic Twist

Ingredients:

• ½ cup (75g) white sesame seeds
• ½ cup (75g) black sesame seeds
• ¾ cup (150g) jaggery (gud), grated
• ¼ cup (60ml) water
• 1 tbsp ghee
• ¼ tsp cardamom powder (elaichi powder)
• ½ cup (100g) dark chocolate, chopped
• 1 tbsp cocoa powder (optional, for a deeper flavour)
• 1 tbsp chopped pistachios or almonds (for garnish, optional)

Method:

1. Heat a pan on low flame, add white and black sesame seeds and dry roast for 3–4 minutes, stirring continuously till fragrant.
2. Transfer to a plate and let cool. In the same pan, add grated jaggery and water.
3. Stir on low flame till the jaggery melts completely.
4. Let it cook till the syrup thickens slightly and forms a soft ball consistency when dropped in water.
5. Add roasted sesame seeds, ghee and cardamom powder to the jaggery syrup.
6. Mix quickly and pour the mixture onto a greased plate or parchment paper. Use a rolling pin to flatten it evenly. Let it cool completely.
7. Melt chopped dark chocolate using a double boiler method or in the microwave in 20-second intervals, stirring each time.
8. Add cocoa powder for a deeper flavor. Once the sesame brittle has cooled, dip half of each piece in melted chocolate or drizzle chocolate over the top.
9. Place the coated brittle on parchment paper. Sprinkle chopped pistachios or almonds while the chocolate is still wet.
10. Let the chocolate set completely at room temperature or refrigerate for 10–15 minutes.
11. Once set, break into pieces and serve. Store in an airtight container for up to a week.

Ways to Add a Traditional Touch to Chocolate-Coated Sesame Brittle for Chapchar Kut

Add Nolen Gur (Date Palm Jaggery)

Instead of regular jaggery use nolen gur (liquid date palm jaggery) for its deep caramel like flavor. This seasonal Bengali jaggery pairs well with dark chocolate and sesame. Warm it slightly before mixing with sesame seeds so that its richness is retained.

Add Roasted Peanuts for crunch

A classic Indian sweet combination roasted peanuts bring a nice crunch to sesame and chocolate. Lightly crush the peanuts before mixing them with the sesame jaggery base for even distribution. This gives a chikki like feel to the brittle while keeping it festive.

Add Ghee for aroma

A spoonful of desi ghee in the jaggery syrup makes a big difference. It gives a deep warm aroma which reminds you of winter treats and festival sweets. The ghee also helps in making the mixture smoother so that every bite melts beautifully in your mouth.

Flavor with Cardamom and Nutmeg

A pinch of cardamom (elaichi) and nutmeg (jaiphal) in the sesame jaggery mixture gives a classic Indian flavor. These spices are used in Indian sweets during harvest festivals and pairs well with chocolate. Add a pinch of both while mixing the sesame with jaggery to give the brittle a warm flavor.

Add Crushed Gur Para for Extra Crunch

Gur para, the crispy jaggery coated Indian snack, makes a great topping. Lightly crush gur para and press into the warm chocolate layer. The combination of brittle textures with caramelized crunch is a nod to age old festival treats.

Mix in Grated Coconut for a Mizoram Twist

The Mizo cuisine is all about using grated coconut in their sweets so it’s a natural addition. Dry roast grated coconut and mix with sesame seeds before setting the brittle. It pairs beautifully with the chocolate and adds a sweet, nutty flavor.

Use Black Sesame Seeds for the traditional look

Black sesame seeds are used in North-Eastern sweets, so they give a stronger, nuttier flavor. Mix with white sesame seeds or use alone for a traditional look and deeper, more robust taste. The contrast with the chocolate makes it even more pretty.