Keep all ingredients ready. Take a plate greasy it with ghee and keep aside. Firstly dry roast murmura on low flame slightly. Don't over roast it. Take water in a kadai. Add jaggery and mix it.

Stir it continuously till the jaggery melts. After few minutes you can see bubble forming, and nice aroma comes. keep stirring it. Take little drop of jaggery syrup drop it in water. If its comes hard, then jaggery syrup is ready. Switch off the flame.

Add murmura now and mix it. Add ghee. Adding ghee gives shinning to chikki. Mix everything well. Take a greased plate, and spread the mixture. Apply ghee on rolling pin, and run the rolling pin on mixture to set the mixture equally. Give immersion with knife when hot. Allow it to cool down. Then cut into pieces.