In heavy bottom pan dry roast the puffed rice on low flame.
Remove from the heat and set aside.
In to the same pan add jaggery and oil. Let the jaggery melt on low heat and cook until it start bubbling.
Check the consistency by dropping a small drop in a bowl if it. If it forms a solid mass it is ready.
At this point turn off the heat and add the puffed rice in to the jaggery and mix well combine.
Transfer the mixture to a greased plate or chopping board and rolled with a greased rolling pin into a desired thickness.
Here I use a round plate to make a round shape of chikki. once cooled store in an airtight container.serve and enjoy.
