Heat 5 tbsp of ghee in a deep non-stick kadai and roast whole wheat flour till the colour turns dark.
Boil water in another pan and add jaggery with a pinch of salt. Boil water until jaggery dissolves completely.

Sieve the boiled jaggery water and add in the roasted wheat flour. Mix it quickly and make sure there are no lumps.
Cook for another minute on low flame, stirring continuously.
Keep on stirring until the whole mixture starts thickening and starts to leave the edge of the kadai.
Add roasted fennel powder, cardamom powder, remaining 1 tbsp of ghee and mix well.
Garnish with sliced pistachios and serve hot.

Tips:
Adjust Jaggery according to your taste.