Grease a small 6” tray with 1/2tsp ghee and set aside.

Chope jaggery into small peices.

Heat 1/2 cup ghee in a thick bottom/non stick pan.

Slowly add the flour and keep mixing to avoid lumps. Keep the flame low to avoid burning.

The flour should be well coated with ghee and start bubbling. If ghee is less you can add a tbsp more.

Now keep roasting the flour untill it's brown in colour and turns aromat.

Now add jaggery it in the flour mix. Make sure the flour does not burn.

When the jaggery melts, add cardamon and switch the flame off. Mix well.

Now take the mix immidietely on the greased plate and spread evenly.

Mark shape with sharp knife while it's still hot.

Cut in peices once cooled. Serve..!