Take the ghee in a pan. Turn the heat on low-medium.

Once the ghee is melted and gets slightly hot, add wheat flour.

Mix with a spatula. it will be like the thick, lumpy paste.

Roast it with stirring constantly for 4-5 minutes. Or till the atta gets some colour and you will get a toasted aroma of the flour.

As soon as the flour is roasted, turn off the stove.

Then add jaggery. It will melt right away. Quickly mix it. And prepare the plate or thali to set the sukhdi. Grease the plate well with ghee.

Immediately pour into the prepared plate, even out the surface using back of the spatula or back of the steel glass or katori.

Let it cool down slightly. While it is still warm, Slice into proper shape and size.

Garnish with white sesame seeds and sauf.