Kodo Millet Crunchy Chikki

1.Begin by rinsing the kodo millet under cold water until the water runs clear. Drain and set aside.

2.In a large pot, bring 2 cups of water to a boil. Add the rinsed kodo millet and a pinch of salt. Reduce heat to low, cover, and simmer for about 15-20 minutes, or until the millet is cooked and water is absorbed. Fluff with a fork and let it cool slightly.

3.In a separate pan, add the grated jaggery and 1/4 cup of water. Heat over medium heat until the jaggery dissolves completely, stirring continuously to avoid burning. Allow it to boil until it reaches a soft ball stage (around 110°C or 230°F). You can test this by dropping a small amount of the syrup into cold water; it should form a soft ball when cooled.

4.Once the jaggery syrup is ready, remove it from heat and quickly stir in the cooked kodo millet, roasted peanuts, toasted sesame seeds, and cardamom powder until well combined.

5.Grease a flat surface or a baking tray with ghee. Pour the mixture onto the greased surface and spread it evenly using a spatula or your hands (be careful as it will be hot). Press it down firmly to ensure it holds together.

6.Allow the mixture to cool for about 30 minutes or until set. Once set, cut it into squares or rectangles using a sharp knife.

7.Store the Kodo Millet Crunchy Chikki in an airtight container at room temperature for up to two weeks.