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