Heat the ghee in a deep non-stick pan, add the besan and rava, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.

Add the Jaggery powder and cardamom powder, mix well and cook on a medium flame for 5 to 6 minutes, while stirring continuously.Add chopped almonds and roast for five minutes.

Put the mixture into a greased tin and spread it evenly.

Cut into equal pieces using a sharp knife.