Heat 1 tbsp of oil in a heavy-bottomed pan over low-medium heat.

Add the makhana (foxnuts) and 1 teaspoon of rock salt. Dry roast, stirring constantly, until they change colour slightly and become crispy, about 5-7 minutes. Transfer to a bowl and set aside.

Dry roast almonds in the same pan for a few seconds until lightly toasted. Remove and set aside with the roasted makhana.

Add the remaining 2 tbsp of oil in the same pan and warm it over low-medium heat. Add cumin seeds and let them splutter.

Add red chilli flakes, black pepper powder, cumin powder, and remaining rock salt into the oil, stirring well to mix.

Add water and jaggery to the pan. Stir continuously until the jaggery has completely dissolved and the mixture thickens. The consistency should be enough to coat the back of a spoon without being overly thick or liquid.

Add the roasted makhana and almonds to the pan, tossing them in the jaggery mixture until they are evenly coated.

Spread them out on a flat surface lined with parchment paper to cool completely.

Once cooled, store the crunchy jaggery makhana in an airtight container. Enjoy as a delicious snack any time of the day.