Take a heavy bottom wide pan and add 1 tbsp ghee and then add the murmura and roast on low heat till it become slight pink and become crisp.

Remove the roasted murmura from the pan and keep aside.

Grease your rolling pin and the cooking platform / big tray /chopping board with some oil or ghee.

Grate or crush the jaggary and then add in the same pan and cook on low heat till it start to melt.

When the jaggary start bubbling then add a drop of jaagary syrup in a bowl of cold water,If the jaggary turn into a hard ball then the syrup is ready. else cook for few more seconds.

Turn off the heat and add the roasted murmura in the jaggary syrup and mix quickly to combine every thing together.

Transfer the cooked mixture on the greased platform or tray and rest for few second and then press it with your hands after dipping in water.

Now start rolling it with your rolling pin into desired thickness.This chikki is not made thiner like till ki chikki.

Put marks on the chikki with your knife and let it cool down for around 30 minutes.

When cool down completely then break the pieces and store in a airtight container.