Heat a pan, add the jaggery powder and water. Once the jaggery melts, strain the liquid for any impurities.

Boil the jaggery water again on high flame.

To check the thickness of jaggery syrup, drop a drop of jaggery syrup in a bowl of water. It should not dissolve but it should form a thick drop shape or ball.

Once the jaggery syrup is thick off the flame.

Add the puffed rice and mix well with the help of a spoon.

Now spread the mixture and press evenly on a lined tray, while the mixture is still warm with the help of hand or spatula.

If the mixture is sticky use a little ghee or butter on the hands or spatula.

Let it rest for 30 minutes then cut with a sharp knife into desired shape.