1/2 Cup Khoya
1/2 Cup Jaggery, grated
1/2 Cup Nachni flour (ragi flour)
4 Tbsp Peanut Butter
For garnish Chocolate Vermicelli
3 Tbsp Ghee
For garnish Almonds
2 Tbsp Assorted Nuts, chopped
Heat Ghee in a kadai; add chopped nuts and sauté for 1 minute.
Add nachni flour (ragi flour) and roast it until cook for 8-10 minutes.
Now add grated jaggery and stir well until the jaggery is completely melted
Add khoya, peanut butter and keep stirring for a while
Remove the mixture on a plate, evenly spread it and refrigerate it.
Remove from refrigerator and garnish it with chopped almonds, chocolate vermicelli.
Cut it into desired shape and serve.