In a Kadai dry roast poha on a high heat stirring in between, until light brown. As it turns brown remove it into a bowl or plate and let it cool down.

Now in a heavy bottom kadai, pour in water and jaggery and melt jaggery completely by stirring well.

Keep it stirring continuously on a medium flame until jaggery gets thick and sticky.

You can test it by dropping thickened syrup drop in cold water in a bowl. If you could make a small ball out of it, or it hardens up, without getting diluted with water, the jaggery has reached the correct consistency.

Now add roasted poha and roasted til and constantly stir well until the poha and til gets mixed with jaggery.

Switch off the flame. Let it cool down completely.

Once it gets cold, store it in airtight container.