Amaranth and Sesame Seed Chikki

Ingredients

• 1 cup Amaranth Seeds (Rajgira)
• 1/2 cup Sesame Seeds
• 1 cup Jaggery (grated)
• 2 tablespoons Water
• 1 teaspoon Ghee or Coconut Oil

Instructions

1. 1Place a 10-inch non-stick skillet over medium heat (350°F / 175°C). Add the 1 teaspoon of ghee or coconut oil and let it melt.
2. 2Add the 1 cup of grated jaggery and the 2 tablespoons of water to the skillet. Stir constantly for 3-5 minutes, or until the jaggery has completely melted and the mixture begins to bubble and thicken into a syrup.
3. 3To test the syrup, carefully drop a small amount into a bowl of cold water. If it forms a firm ball that doesn't dissolve, the syrup is ready. If it's too soft, continue cooking for another minute and test again.
4. 4Immediately add the 1 cup of amaranth seeds and the 1/2 cup of sesame seeds to the hot jaggery syrup. Stir very quickly for about 30 seconds to ensure all the seeds are evenly coated.
5. 5Prepare a clean, flat surface by lightly greasing it with a little extra ghee or coconut oil, or by lining it with parchment paper or a silicone mat. Pour the hot seed and jaggery mixture onto this prepared surface.
6. 6Working quickly while the mixture is still hot and pliable, use a greased rolling pin or the bottom of a greased bowl to spread the mixture out into an even layer, about 1/4-inch thick.
7. 7While the chikki is still warm but firm enough to handle, use a sharp knife to cut it into your desired shapes, such as squares or diamonds. Be careful as it will be hot.
8. 8Let the cut chikki cool completely on the prepared surface for at least 30 minutes. It will harden as it cools, becoming a crunchy sweet snack.

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