- NIHKAN’s Sprouted Super Millets Mix flour – 3/4 cup (80g) (Alternately you can use NIHKAN Sprouted Finger millet flour also)
- Raw cane sugar (Jaggery) – 3/4 cup
- 1/3 cup water
- 1 Tbsp Cocoa Powder
- ·3 Tbsp Ghee / unsalted butter melted
- 8-10 chopped walnuts to garnish
- Grease a tray with ghee/unsalted butter & sprinkle some chopped walnuts.
- Add sugar & water in a saucepan and boil in medium flame till sugar dissolves completely and syrup is formed. To check the consistency, hold a drop of syrup and stretch in between your fingers. Once the syrup is done keep aside.
- Dry roast the Sprouted Super Millets Mix flour in a pan for 5-7 minutes in low flame or until raw smell disappears. Add 2 tbsp ghee to the dry roasted flour and keep roasting in low flame for 5 more minutes.
- Now pour over the sugar syrup in the roasted flour. If it becomes too sticky then heat it first for 1 min and then pour. You can add syrup in three batches , mix it with flour gently.
- Add the cocoa powder, 1tbsp ghee. Now the mixture will look glossy.
- Drop the mixture in the prepared tray and press the top evenly. Add some walnuts on top and allow it to cool down.
- Cut it in desired shape and size.
