Prepare Jaggery Syrup: In the same pan, add 200 grams of jaggery and two tablespoons of water. Cook on medium heat, stirring continuously, until the jaggery melts and doubles in volume (0:34-0:44).

Check Jaggery Consistency: After 3-4 minutes, the jaggery will become frothy and dark brown. To check for the correct consistency, drop a small amount into water. It should form a hard, crunchy ball and not remain soft (0:47-1:24).

Add Baking Soda: Turn off the gas and remove the pan from the heat. Immediately add half a teaspoon of baking soda and mix quickly. The mixture will become bubbly and golden (1:29-1:51).

Combine Jaggery with Til: Pour the jaggery mixture directly onto the cooled til, ensuring it doesn't stick to the plate (1:56-2:05). Carefully scrape all the jaggery from the pan (2:10-2:12).

Coat the Rewadi: Lightly mix the warm jaggery with the til, ensuring the til coats the jaggery without overmixing (2:18-2:38).

Shape the Rewadi: Quickly form small, market-sized pieces (rewadi) while the jaggery is still warm. It's helpful to have assistance as the jaggery cools quickly (2:45-3:03).

Prevent Sticking: Once all the rewadi are made, gently toss them by hand to prevent them from sticking together as they cool (3:06-3:10).

Final Til Coating (Optional): For a market-style finish, place some til in a pan. Add the rewadi and mix on low heat for about a minute. The til will stick to the rewadi as it warms slightly. Be careful not to burn the til (3:13-3:34).

Storage: Store the prepared rewadi in an airtight container to keep them crunchy for about a month (3:47-3:54).