Rajgira Chikki (Amaranth and Almond Brittle)

Ingredients

• rajgira (amaranth seeds) — 1 cup
• almonds — 1/2 cup
• jaggery — 1/2 cup
• water — 1 tbsp (the method uses 2 tbsp (see tips))
• dry coconut slices (to garnish)

Method

1. Heat a heavy kadai until it is well warmed, then pop the rajgira 1 tbsp at a time, stirring until the seeds puff - each batch takes only a few seconds. Keep the pan moderately hot, not smoking.
2. Sift the popped rajgira through a large sieve into a big bowl.
3. Dry roast the almonds in the pan until slightly darker, let them cool and chop them small.
4. In the same pan, melt the jaggery with the water on low to medium heat, stirring now and then.
5. Pour the melted jaggery and the almonds over the popped rajgira and mix thoroughly.
6. Turn it out onto a greased tray, let it cool a little and press it flat with the back of a spoon. Press thin coconut slices on top and cut into pieces with a sharp knife.