First prepare the plate to set the sukhdi. You need to grease the bottom of plate by ghee.

Put ghee into large non-stick pan. And melt it on slow flame. When ghee is slightly hot (bubbles are started to form), add flour wheat flour.

Stir with spatula, the mixture looks like thick paste and feels heavy while you are stirring it.

Now roast the flour into ghee, if ghee is not enough to roast the flour, you can add more. First add 1 tbsp, then if you still required then add one tbsp one by one.

Stir it continually on medium heat for 4-5 minutes, then slow the flame and keep starring.

Now it's tricky part. How you would know the flour is perfectly roasted? If The flour’s colour gets darker, It gets very nice aroma and It's become lighter than before.

Now turn off the gas. Let it be cool for just 1-2 minutes, not more than that. After this add jaggery, quickly mix it with flour. Add dried ginger powder,

Now quickly set the mixture into greased plate. And flatten the surface well.

Now using knife slice it into desired shape

Now let it be cool completely

After it cools down completely, remove the pieces gently and serve