Heat 1/4 cup of water, add 1 cup of jaggery. Once heated turn off the flame. Let the jaggery dissolve. Then filter it to remove impurities if any.

Dry roast beaten rice or poha on medium heat unti it becomes crisp. When you crush it with your fingers, it must get crushed. At that stage, turn off the heat and transfer to a wide plate.

In the same kadai, heat 2 tbsp of ghee and fry the roasted gram dal.

Once the gram dal is fried to some extent, add the sesame seeds. Fry for a few mins. Remove from the kadai.

Heat another tsp of ghee and fry the raisins until they puff up.

In the same pan, add 1 heaped cup of freshly grated coconut and dry roast on medium heat until moisture evaporates and coconut turns light pale yellow in color. Keep stirring continuously for even roasting.

In a kadai , add the filtered jaggery and a tsp of ghee.

Boil the jaggery until it thicken and bubbles.

At this stage, add the coconut . Cook the coconut well so that remaining moisture from the coconut goes.

Reduce the heat and add the roasted  beaten rice or poha.

Add all the other ingredients (roasted gram, sesame seeds, raisins)

Add 1/2 tsp cardamom powder  and 1/2 tsp dry ginger powder.

Now on medium low heat, mix everything well so that the poha is well coated with the jaggery.

Saute until it becomes a little dry. Turn off heat.

Add 1/2 tsp roasted cumin powder and mix well.

Let it cool completely. Once it cools, it will become dry.

Indian style granola is ready.

Store it in a bottle or airtight container.

Keeps well for 10 days at room temperature more days in the refrigerator.

Enjoy it with fruits for breakfast.

You can have it as such as a snack.

Enjoy it with milk.