Heat a thick bottomed high-sided pot or pan on medium heat for 2-3 minutes. Once hot, dry roast the rajgira seeds. When popping amaranth seeds, add only ½ or 1 tablespoon at a time or some will remain unpopped and others will burn. Keep on stirring constantly with rubber spatula.

Cover the pan with a splatter screen for a few seconds, as the seeds fly everywhere.  Repeat the process with the remaining seeds. Keep extra Rajgira seeds ready, as while roasting seeds from the first or second batch it may burn. 

For this recipe, needed ½ cup of Popped Rajgira seeds. Not all seeds will be popped, that's okay. Once the rajgira has fully bloomed, you can use a sieve to discard the unpopped ones.

¼ cup of amaranth seeds will make at the most ½ cup of popped Rajgira seeds. Because the seeds will double in size upon popping

When jaggery is well melted, add cardamom powder, chopped dates and mix it. Then switch off the flame and immediately add ½ cup popped rajgira seeds and stir to combine well.

Immediately remove the mixture to a greased baking tray and spread it evenly with a rubber spatula while hot otherwise it will be difficult to set.

Sprinkle almonds and pistachio flakes all over and press it evenly with spatula.

Cut square marks on the mixture with a knife. Once the mixture cools down a bit. Break by hand over the mark made with the knife and cut into pieces.

Rajgira seeds & Dates Chikki is ready.

Serve this chikki in serving plate or keep inside airtight container until serve.