Take all the ingredients and keep it ready. Firstly dry roast ragi flour in a pan on a lowered flame. Then dry roast the chia seeds and pumpkin seeds in the another pan. Let it cool.
Take a mixer grinder and add desiccated coconut, seeds and dates.
Add ragi powder and blend it well.
Now add powdered jaggery.
Blend and mix them well.
Transfer the mixture to a tray and press the mixture with the back of a steel Katori to plane and even out the surface. Let the mixture cool in the refrigerator for a minimum of 45 minutes or more.
Now, when the mixture is all set, cut it into pieces/ small bars. You can garnish with fresh grated coconut, chia seeds and relish it.