Grease the tray or tin,set aside.
Heat Ghee,water and sugar in a non-stick pan until sugar dissolves well.

Add Jaggery / Gur And Stir Continuously on low flame Till Gur Melt well And Color Will Be Changed slightly And Carmalized It.

When Gur Starts Foaming,check if its ready, drop little gur in a small bowl filled with water,wait for 2seconds then check if its consistency its like chewy then again cook on low flame,stir continuously.

Cook Until It Becomes Crunchy, Check Again By Putting Few Drops Into Water.When Jaggery Becomes Crunchy Then Off The Gass, Add Baking Soda and Mix slowly,

Immediately Pour It in a greased dish or tin.

Garnish With nuts.

Keep Aside At Least 2 Hours Then Demould And Breaks The Gur ki toffee. Store in airtight container for 1month In winter.

Tips.
Quality of gur should be very good.
Used Non-stick pan and spatula for better result.
Its also called gur gatta or honeycomb toffee.
Store in airtight container.
Cook on very low flame
Stir continuously.
When Your checking consistency of gur, remove from flame.
After adding baking soda,pour immediately gur mixture in a tray.