Ramdana ki Chikki

INGREDIENTS
250 gm ramdana / rajgira / cholai
750 gm jaggery
3 1/2 cups water
A greased surface to set the chikki
METHOD
Heat a pan to very hot and add the rajgira.
It will start popping up almost immediately.
When popped up, remove from pan and keep aside.
Place jaggery and water in a pan, and dissolve jaggery over low heat.
When dissolved increase the heat and bring to a boil and cook over high heat till a 2-3 thread consistency is reached.
Mix in the rajgira into the mixture.
Transfer at once onto the greased surface, pat to level and leave to set.