Chocolate Chikki Fudge

Nutrition values are AI-estimated based on ingredients.

• 50 g roasted peanuts
• 50 g toasted sesame seeds
• 100 g sugar
• 200 g condensed milk
• 2 tbsp butter
• 200 g dark chocolate (57%)
• 1 tsp vanilla extract
• Pinch of salt
• Pistachios for topping
• Dried rose petals for topping

1. 1Add sugar to a stainless steel pan over medium heat on a gas stove.
2. 2Add sesame seeds to the pan with the sugar and stir continuously until the sugar melts and caramelizes into a golden syrup coating the sesame seeds.
3. 3Add whole peanuts to the caramel and sesame mixture and stir to ensure they are well coated.
4. 4Pour the hot, sticky mixture onto a greased plate or silicone mat and spread thinly and evenly using a spatula.
5. 5Cool and harden the chikki completely, then transfer it to a wooden board and crush it into smaller, irregular pieces using a rolling pin.
6. 6In a separate pan, pour condensed milk, add cubes of butter, dark chocolate chips, a small amount of vanilla extract, and a pinch of salt.
7. 7Heat the pan gently while continuously stirring the mixture until the chocolate and butter melt completely, resulting in a smooth, glossy, thick, dark brown fudge.
8. 8Add a portion of the crushed peanut-sesame chikki directly into the warm chocolate fudge mixture and stir it in to distribute evenly.
9. 9Pour the combined fudge and chikki mixture into an 8x8 inch tin or square metal ring and spread evenly within the mold.
10. 10Generously sprinkle the remaining crushed chikki, chopped pistachios, and dried rose petals over the top surface of the fudge.
11. 11Gently press down the toppings by hand to ensure they adhere to the fudge.
12. 12Leave the fudge to set for about 2 hours.
13. 13Slice the set fudge into individual serving sizes and enjoy.

These instructions are our analysis of the original video. Watch on YouTube →