Heat the ghee in a pan on low flame. Add wheat flour.

Stir continuously till it gets golden brown colour and it becomes aromatic.

Now switch off the gas. Add cardamom and nutmeg powder. Mix well.

Grease the plate with ghee. Don’t mix the jaggery as the flour is too hot.

Cool down a little or Wait for 3 to 4 minutes and then mix the jaggery with flour stir well.

Transfer the mixture over the greased plate. Sprinkle chopped cashews and poppyseeds. Press it down with spoon or spatula.

Make the cut marks over it and let it cool down. Gur papadi is ready to eat.