Heat 1 cup ghee and fry the atta gently on a low flame.
When it is light brown in colour, remove from the flame and add 1 tsp.
til and 1 cup jaggery grated finely. Mix well.
When jaggery and atta mixture is ready, put on a low flame again so that every thing blends well.
But do it for a minute or so, otherwise the papri will harden.
Now spread on a greased thali and cut diamond shapes in it.
Store pieces when cool.
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