Grease a small pan with ghee and keep it ready

Once the ghee is hot, add wheat flour and fry it low flame.
Keep frying it until a nice aroma releases and the flour changes color to slightly darker shade.

Add the cardamom powder and mix well.

Turn off the flame. Add jaggery and mix well to combine. With just the heat that remains in the pan, the jaggery will melt and combine well.

Let the Gur papdi cool down a bit and then make slices of them. Cut them when they are still a little warm, as they will crumble if completely let to cool down.