Oats Chikki with Jaggery and Dried Fruit

Oats chikki is a sweet brittle made with roasted rolled oats, dried berries or dates, and jaggery. The toasted oats give it texture, while the jaggery binds everything together as it cools.

Chikki is one of the sweets I grew up with around Diwali and Makar Sankranti. This version uses oats and dried fruit instead of nuts. For a traditional nut version, try my peanut chikki.

Prepare everything before cooking the jaggery. Once the syrup is ready, you need to mix and shape promptly. Use the cold-water test rather than relying on a fixed cooking time.

Ingredients

• 1 cup rolled oats
• ½ cup dried mixed berries or chopped Medjool dates, total
• ½ cup jaggery, chopped or grated
• A pinch of salt
• 1 teaspoon coconut oil, or ghee for a non-vegan version

Use dried fruit, not fresh berries. Jaggery is the main sweetener in this recipe; other sugars need separate testing.

How to make oats chikki

1. Before cooking the jaggery, chop the dried berries or dates into small pieces. Line a tray with parchment paper or lightly grease it. Keep the oats, dried fruit and salt ready.
2. Dry roast the rolled oats over low heat for about 10 minutes, stirring, until lightly toasted and fragrant. Set aside.
3. Add the coconut oil and chopped or grated jaggery to the pan. Heat over low heat, stirring until the jaggery melts. Continue cooking until it passes the cold-water test; do not rely on a fixed cooking time.
4. Drop a little syrup into a bowl of cold water. Let the sample cool, then check it: it should be firm and snap rather than bend or remain sticky. If it is soft, cook briefly and test again.
5. Turn off the heat. Immediately stir in the roasted oats, prepared dried fruit and pinch of salt. Mix quickly so the jaggery coats the mixture.
6. Transfer immediately to the prepared tray. Cover with another sheet of parchment and press evenly with a rolling pin. Do not touch the hot syrup.
7. Score into pieces while still warm. Allow to cool completely, then break along the scored lines.
8. Store only after completely cooled, in a clean, dry airtight container.

Related links

• vegan protein bar | dairy free protein bars
• Five seed energy bar
• Peanut Chikki with jaggery| Peanut chikki recipe
• Indian oats recipes

Print Recipe

3.67 from 6 votes

Oats Chikki with Jaggery and Dried Fruit

A sweet brittle made with roasted rolled oats, dried berries or dates, and jaggery. Prepare the fruit and tray before cooking the syrup.

Prep Time5 minutes mins

Cook Time25 minutes mins

Course: Desserts

Cuisine: Indian

Keyword: oats brittle, oats chikki, oats praline

Servings: 12

Author: bhavana bhatia

Equipment

• parchment paper
• pan

Ingredients

• 1 cup rolled oats
• ½ cup dried mixed berries or chopped Medjool dates; ½ cup total
• ½ cup jaggery chopped or grated
• Pinch of salt
• 1 teaspoon coconut oil or ghee for a non-vegan version

Instructions

• Before cooking the jaggery, chop the dried berries or dates into small pieces. Line a tray with parchment paper or lightly grease it. Keep the oats, dried fruit and salt ready.
• Dry roast the rolled oats over low heat for about 10 minutes, stirring, until lightly toasted and fragrant. Set aside.
• Add the coconut oil and chopped or grated jaggery to the pan. Heat over low heat, stirring until the jaggery melts. Continue cooking until it passes the cold-water test; do not rely on a fixed cooking time.
• Drop a little syrup into a bowl of cold water. Let the sample cool, then check it: it should be firm and snap rather than bend or remain sticky. If it is soft, cook briefly and test again.
• Turn off the heat. Immediately stir in the roasted oats, prepared dried fruit and pinch of salt. Mix quickly so the jaggery coats the mixture.
• Transfer immediately to the prepared tray. Cover with another sheet of parchment and press evenly with a rolling pin. Do not touch the hot syrup.
• Score into pieces while still warm. Allow to cool completely, then break along the scored lines.
• Store only after completely cooled, in a clean, dry airtight container.

Notes

Use dried fruit, not fresh berries. Keep the dried fruit quantity at ½ cup total. Do not add extra liquid sweeteners. The syrup test is more reliable than a fixed cooking time. Cool completely before storing, and keep away from moisture.

Serving and variations

Use the listed dried berries or dates, keeping the total at ½ cup. Coconut oil makes this version vegan; ghee gives a different flavour. For another oat sweet, try my air fryer oats ladoo, or browse these Indian oats recipes.

Storage

Cool completely before storing in a dry airtight container in a cool, dry place. Moisture and humidity can make chikki sticky. Separate pieces with parchment if needed.

Frequently asked questions

Why is my oats chikki chewy?
The syrup may not have cooked far enough, or the finished chikki may have absorbed moisture. Check for a firm snap in the cold-water sample before adding the oats and fruit.

Why is the chikki not setting?
Simply melting the jaggery is not enough. Use the cold-water test in the method, and avoid adding extra liquid sweeteners or wet fruit.

Can I use dates instead of dried berries?
Yes. Use the same listed ½ cup quantity and chop the dates before cooking the jaggery. Dates can give a softer bite than dried berries.