a) dissolving sugar and glucose syrup in water by heating,
b) adding the fat,
c) preparing a slurry of modified starch by dispersing it in water and adding to sugar syrup,
d) heating the mixture to a temperature in the range of 108-120°C,
e) cooling the mixture to a temperature in the range of 80-100°C to obtain a syrup, f) adding processed cereals in the form of pieces to the syrup and mixing thoroughly for a period in the range of 5- 10 min,
g) further processing the mixture into desired shape.
In one embodiment of the invention the processed cereals are selected from puffed rice, expanded rice and any mixture thereof and are added in a ratio of 1 : 1 w/w.