Traditional Millet Chikki Recipe

I need a fool-proof millet chikki recipe that captures the familiar, homemade flavour we grew up with. The brief is straightforward:

• Base grain: millet (any variety you feel works best for chikki).
• Sweetener: jaggery only—no sugar or honey blends.
• Goal: a crisp, glossy snap that tastes exactly like a traditional, home-style chikki rather than a factory bar.

Please develop, test, and present:

1. Exact ingredient ratios (by weight and cup measures).
2. Step-by-step method with temperatures, syrup “ball” stage cues, and timing that an average home cook can replicate.
3. Troubleshooting notes for common issues (sticky finish, over-hard crack, millet not binding).
4. Shelf-life guidance and simple storage tips without preservatives.
5. Optional: brief nutritional breakdown per piece.

Send the recipe in a clear, sequential format with photos or short video clips of key stages if you have them. I will test-cook the instructions on my end; final approval comes once your method reliably gives the traditional snap and flavour in two consecutive trials.