1. Heat oil. Once hot add the flat rice and fry till puffed. Remove on a paper towel to soak extra oil.

2. In a pan heat 1 tablespoon oil. Fry the dry red chilies. Next fry the black pepper corn, methi and raw asafetida or shankar chaap hing. If you don't get raw asafetida use powdered form.

3. With 1/4 cup water make into a fine paste. In a vessel heat 1 tablespoon oil and add the green chilies.

4. Fry till slightly brown. Reduce the flame to a simmer. Add in the chikki godh or sticky jaggery. Unfortunately you need this special kind of jaggery which you get in Goa to make this dish and it cannot be replaced with regular jaggery. Stir occasionally. Once all the jaggery has melted, add in the ground masala paste.

5. Add in turmeric and salt. Cook for around 20-30 minutes.

6. Make into a sticky paste. In a plate take some water and pour a few drops. The jaggery should form into a ball and not dissolve in the water. Add juice of half a lemon.

7. Add in the dry desiccated coconut. Cook for a few minutes. Add in the sesame seeds, roasted chana dal and roasted peanuts that have been peeled.

8. Add in the fried puffed rice as well.

9. Mix everything well. Let it cool and store in an air tight container. This will store for approximately one month.