In a mixing bowl, add pori, chopped almonds and dry fruits. I used cranberries.

Measure jaggery and add it in a pan, add water and dissolve it well.

Heat it up for 2mins just for the jaggery to get dissolved. Strain to remove impurities.

Heat it up again and keep cooking.

Consistency check : Keep a separate plate ready filled with little water. Take a drop of jaggery syrup and put it in water, it should stand firm and not dissolve as shown below.

You should be able to gather to form a non-sticky soft ball when you roll it with your fingers.

When this consistency is reached, add the pori and switch off.

Now stir well, so that it gets completely coated with the jaggery syrup.

Quickly transfer the mixture to a greased tray and press it well using a flat bottomed bowl.

Let it to set for 15mins in room temperature itself.

Run a knife through the edges then invert the tray, cut into squares.

Store Puffed Rice Bar in airtight container and enjoy!