1: puffed rice 3 cups
2: roasted chickpeas 1/2 cup (skinless)
3: fennel seeds 1 tbs
4: jaggery 450 g (gur)
5: water 2 tbs (if required)
1: in a pan dry roast the fennel seeds and keep aside.
2: then heat a pan and add the jaggery and melt it on low heat.
3: once melted add the chickpeas, fennel seeds and the puffed rice mix well.
4: then transfer it to the tray spread it evenly and let it cool down.
5: cut to pieces and serve.