Start by dry roasting the quinoa and til for 5 minutes or until quinoa pop.

Now add jaggery to a pan and let it melt. Add the ghee and cook by stirring until the colour turns brown as shown.

Now add the roasted quinoa and til to jaggery syrup, mix nicely and cook for 1 or 2 minutes till it forms proper binding.

Now empty the mixture onto a flat surface, spread evenly using a rolling pin.