Go Back Email Link


Delectable, chocolatey and soft, Chocolate Sesame Fudge is a vegan take on the famous chocolate barfi or fudge.
5 from 14 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dessert, festival recipe
Cuisine Indian
Servings 16 pieces


  • 1 cup sesame seeds
  • ½ cup unsweetened cocoa
  • ¾ -1 cup grated or powdered jaggery approx 250g
  • 1 tsp cinnamon powder
  • ½ tsp cardamom powder
  • ¼ cup nut powder coarse
  • 3 tbsp oil


  • Grease a tray 6”X 6” with little oil. You can also line the tray with parchment paper. Make sure the ends are hanging out a bit so its easier to lift the paper with the fudge easily.
  • Put the sesame seeds in a wide pan. Place the pan over low to medium heat. Stirring constantly, roast the sesame seeds till they begin to pop and you get the aroma.
  • Transfer the sesame seeds to a plate or tray and allow them to cool for 5-10 minutes.
  • Add sesame seeds and oil into a food processor.
  • Process the seeds till you get a coarse paste.
  • Add cocoa, nut powder, cinnamon and cardamom powders to the sesame paste in the food processor.
  • Process for a few seconds so that the other ingredients get mixed well into the paste.
  • Add jaggery to the wide pan. Place the pan over medium heat.
  • Mix the jaggery till it melts and it begins to bubble at the edges.
  • Add water or coconut milk and mix well. The mixture will become a bit frothy and will bubble.
  • Add the sesame seed paste.
  • Lower the heat and mix the jaggery and sesame seed paste fry well.
  • Transfer the fudge to the prepared tray.
  • Using a spatula or a small bowl, press gently and level out the fudge.
  • Allow the fudge to cool for 10 minutes.
  • Cut into squares, any size you desire.
  • Allow the fudge to set for 30 minutes.
  • Remove the chocolate sesame fudge from the tray and store in an airtight container.
  • The fudge stays fresh at room temperature for at least a week. If any is left after that store it in the fridge.


Use any nuts of your choice. Can replace the nuts with unsweetened desiccated coconut.
Don’t allow the jaggery to bubble and froth too much, otherwise the fudge will be dry. 
Adjust the amount of jaggery used according to your taste.
To save on time, you can roast the sesame seeds in the oven. Spread it out on the baking tray and roast for 20-30 minutes at 100°C.
The jaggery should be of one string consistency and NOT the soft or firm ball consistency.
Keyword Chocolate Sesame Fudge Recipe, Chocolate Til Barfi