A sweet and crunchy snack made from puffed amaranth seeds (rajgira) and jaggery, often shaped into bars.
Prep: 15 minutes
Cook: 20 minutes
Serves: 20 people
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How to Prepare
Dry roast 2 cups of rajgira (amaranth seeds) in a heavy-bottomed pan on low heat until they pop and turn aromatic. Set aside.
In the same pan, melt 1.5 cups of jaggery over low heat, stirring continuously until it forms a smooth syrup. Test the consistency by dropping a small amount in cold water; it should form a hard ball.
Quickly mix the roasted rajgira and 1/2 cup of chopped nuts (cashews and almonds) into the jaggery syrup. Stir well to coat evenly.
Transfer the mixture to a greased tray or plate. Spread it evenly using a greased rolling pin to a thickness of about 1/4 inch.
Let it cool for 5-10 minutes, then cut into desired shapes (squares or diamonds) using a sharp knife.
Allow it to cool completely before breaking into pieces and storing in an airtight container.