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Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 3 cups mamra/puffed rice
  • 1/2 cup ghee/butter
  • 1/2 cup jaggery chopped
  • 1 cups dates chopped
  • 1/2 cup chocolate chips bitter-sweet or semi-sweet
  • 1 cup chocolate ganache

Method
 

  1. Place a clean clean saucepan or karahi on medium flame.
  2. Add the butter, jaggery and the dates to the pan. Stir an dmix well until the butter has melted.
  3. Keep stirring and cooking until sugar dissolves and dates soften to disintegrate into the mixture.
  4. Turn off the flame
  5. Incorporate the butter mixture with the mamra/ puffed rice and chocolate chips.
  6. Transfer the mix into a greased and paper lined slice pan. Ensure you have a over hang above the top of the pan (helps to pull up the chikki)
  7. Press down to level then refrigerate until firm.
  8. Once the chikki has cooled well spread the Ganache.
  9. To make the ganache mix 1/4 cup hot cream (Amul) with 3/4 cup chopped chocolate ( Amul's Belgian. The hot cream will melt chocolate. Mix well and pour over the chikki.
  10. Place the pan in the refrigerator to help the Ganache firm up.
  11. Once the Ganache is set, cut the chikki in to desired pieces.
  12. Store in refrigerator until required.

Notes

I hade made and shot this during the dazzling Ahmedabadi summer, the temperatures were around 46 degrees. It was difficult to work with chocolate and ganache. You can expect a better finish on the top in winters.