By Simran Makkar
October 30, 2026
Chocolate phuljhadi is a fun one to put together, especially if there are kids around. Biscuit sticks are dipped in melted chocolate and rolled in sprinkles until they look like little sparklers. Nothing needs baking, and it’s ready as soon as the chocolate sets.
– 12 pretzel sticks or long biscuit sticks (like Pocky or breadsticks) – 1 cup dark or milk chocolate, chopped – 1 teaspoon coconut oil or butter – ¼ cup colourful sprinkles – 2 tablespoons crushed nuts (optional) – 2 tablespoons desiccated coconut (optional)
Line a tray with parchment paper and keep the sprinkles, nuts and coconut in separate shallow bowls.
Melt the chocolate with the coconut oil in a heatproof bowl set over a pan of simmering water, stirring until smooth and glossy. Let it cool for a couple of minutes so it isn’t too runny.
Dip each stick into the chocolate, covering about two-thirds of its length, and tap it gently against the edge of the bowl to let the extra drip off.
Roll the coated part in the sprinkles, nuts or coconut while the chocolate is still wet, then place the stick on the lined tray. Repeat with the rest.
Refrigerate for 15-20 minutes, until the chocolate sets firm.
Serve at room temperature, or stand them up in a glass for a sparkler look.