Quinoa Til Chikki

Ingredients

• 1/2 cup quinoa
• 1/2 cup til
• 1/2 cup jaggery
• 1/2 tbsp ghee

Steps

1. Give the quinoa and til a dry roast for 5 minutes, or stop when the quinoa pops.
2. Melt the jaggery in a pan before adding the ghee. Keep cooking and stirring until the mixture turns brown.
3. Mix the roasted quinoa and til thoroughly into the jaggery syrup, then cook for 1 or 2 minutes, until it binds properly.
4. Transfer the mixture to a flat surface and use a rolling pin to spread it into an even layer.
5. After about 10 to 15 minutes, when the chikki has hardened, divide it into rough pieces and serve.