Pumpkin Seeds with Jaggery
Lunch • India
How to Make Pumpkin Seeds with Jaggery (Traditional & Healthy Version)
Pumpkin Seeds with Jaggery, known locally as 'Kaddu ke beej aur gud ki chikki,' is a wholesome Indian snack that beautifully combines the nutty crunch of pumpkin seeds (kaddu ke beej) with the natural sweetness of jaggery (gud). This fusion is not just a delight to taste buds but also a powerhouse of nutrition, deeply rooted in India's traditional food practices. Across various Indian states, especially in the North and West, such seed-based chikkis are enjoyed during winter months and festive seasons when the body craves warmth and nourishment. The jaggery used brings a rich, earthy flavor, while pumpkin seeds add an irresistible crunch and a boost of essential nutrients. This recipe is perfect for those seeking a healthy, vegetarian treat that doesn’t compromise on authentic Indian flavors. Pumpkin Seeds with Jaggery offers a guilt-free option to satisfy sweet cravings and can be easily packed in lunch boxes or served as an afternoon snack. The natural ingredients make it a favorite during festivals like Makar Sankranti, when chikkis and ladoos are exchanged among family and friends. Its simple preparation and health benefits have made it a popular choice among health-conscious individuals throughout India.
Ingredients(for About 6-8 small pieces (30g each))
- 1 cup Pumpkin seeds (kaddu ke beej) (hulled, roasted)
- 1/2 cup Jaggery (gud) (grated or chopped)
- 2 tablespoons Water
- 1 teaspoon Ghee (or coconut oil for vegan)
- 1/4 teaspoon Cardamom powder (elaichi) - optional
- 1 tablespoon Black sesame seeds (kala til) (optional for extra flavor) - optional
- 1/8 teaspoon A pinch of salt - optional
- 1 tablespoon Chopped dry fruits (almonds or cashews (optional)) - optional
Instructions
- 1
Dry roast the pumpkin seeds (kaddu ke beej) on a tawa or heavy-bottomed pan over medium flame until they puff up and turn slightly golden. Set aside.
5 minutes
Stir continuously to avoid burning and ensure even roasting.
- 2
Lightly roast black sesame seeds (kala til) and chopped dry fruits, if using, for 1-2 minutes. Keep them aside.
2 minutes
Roasting enhances the nutty aroma and crunch.
- 3
In the same pan, add ghee and grated jaggery. Pour in water and let the jaggery melt on low heat. Stir gently until it dissolves completely.
5 minutes
Do not overheat jaggery to prevent it from turning bitter.
- 4
Continue to cook the jaggery mixture until it thickens and reaches a soft ball stage. You can test this by dropping a small amount into cold water; it should form a soft ball.
5 minutes
This ensures the chikki sets firmly but remains chewy.
Why This Dish is Healthy
This Pumpkin Seeds with Jaggery recipe is a healthy choice as it uses unrefined sweeteners and nutrient-rich seeds, avoiding processed sugars and artificial additives. The combination supports steady energy release, aids digestion, and satisfies sweet cravings in a wholesome way. Perfect for calorie-conscious individuals, it fits well into vegetarian and vegan diets, supporting balanced nutrition.
Pumpkin seeds are a powerhouse of plant-based protein, healthy fats, magnesium, zinc, and antioxidants, promoting heart health and immunity. Jaggery is rich in iron and acts as a natural sweetener, helping to boost energy levels without refined sugar. The addition of black sesame seeds and dry fruits increases the vitamin and mineral content, making this chikki a nutrient-dense snack ideal for vegetarians and those seeking clean eating options.
Pro Tips
- 💡Roast seeds well for the best crunch and flavor.
- 💡Work quickly with jaggery as it sets fast after mixing.
- 💡Use parchment paper to prevent sticking and ease cleanup.
Storage & Serving
Store the cooled chikki in an airtight container at room temperature for up to two weeks. Keep away from moisture to maintain crispness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 100.0 kcal |
