firstly, in a heavy-bottomed pan dry roast 80 grams murmura.

roast on low flame until the puffed rice turns crunchy.

transfer to the bowl and keep aside to cool completely. once the murmura is cooled completely, it turns more crunchy.

also roast 2 tbsp almonds, 2 tbsp pumpkin seeds on roast flame.

transfer to the same bowl and mix well.

in a large kadai take 350 grams jaggery, 1 tsp ghee and ¼ cup water.

mix well until the jaggery dissolves completely.

boil for 6-7 minutes or until the syrup turns frothy.

now check the consistency, by dropping syrup into a bowl of water, it should form a hardball and cut with a snap sound. else boil for another minute and check.

turn off the flame and add roasted murmura and ¼ tsp cardamom powder.

mix well making sure jaggery syrup coats well.

immediately pour the mixture onto a greased butter paper or onto a steel plate greased with ghee. be quick else the mixture turns hard and will be difficult to set.

press and level it up making sure it is of uniform thickness.

allow to cool for a minute, and when it is still warm cut into pieces.

finally, serve murmura chikki once cooled completely, or store in an airtight container and serve for a month.