Makarsankranti is perfect example of unity in diversity, as the harvest season is celebrated across india by different names but for the same purpose. Makarsankranti, Lohri, Pongal, Bihu, they all are harvest festivals and till-gud chikki and ladoos are essential in this celebration.
Today, as an experiment, I have prepared chikki using Boondi (namkeen) and that turned out well.

Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 2 persons

Ingredients:
1 cup namkeen boondi
1 cup jaggery
1 tsp chaat masala
Oil for greasing

Method:
1. Heat jaggery in a thick bottom pan on a low flame, keep stirring.
2. Once the jaggery starts foaming, put a drop of melted jaggery in water and check if it turns crispy or not. If it becomes crisp, jaggery is ready, if not then cook for a few more seconds.
3. Then add boondi and chaat masala , mix well and turn off the heat.
4. Immediately transfer it onto the greased plate.
5. Once it cools down completely, remove it from the plate and enjoy.