• Take an 8x8 inches square baking pan or a rectangular glass pyrex bowl. Line it with parchment or butter paper. Set aside. You may grease a small flat plate or thali and use it for the setting.
• Take a large ceramic pan or non-stick pan. Add 3 cups of murmura to the pan and roast it lightly on medium heat till it is crisp and slightly pink.Stir continuously to avoid burning.  Do not turn these brown. You may use regular kadhai or steel pan also, to roast the murmura. After roasting for about 3 minutes set these aside.
  
• In the same pan, add jaggery powder and 2 tbsp water. cook it on lower medium heat for 2 minutes. Stir continuously. Switch off the heat. 
• Add roasted puffed rice or murmura to the golden jaggery liquid immediately. Give it a good mix making sure that the murmura and jaggery are mixed well.
• Now transfer this murmura jaggery mix to the prepared baking tray or glass bowl. Press it down even with a flat spatula or use another piece of butter paper and press the mixture down with the butter paper. Make sure it is an even square or rectangle of murmura chikki block.
• Set it aside for at least 60 minutes. Then take a sharp knife and cut 1x1 inch or 2x2 inches squares. You may cut it into bar shape also. 

STORAGE

Store in air tight container at room temperature.