Firstly, sprinkle the poppy seeds on a 150mm. (6") diameter greased thali and keep aside.

Melt the ghee in a non-stick kadhai, add the wheat flour and saute on low flame for approx 15-17 mins or till it turns golden brown in colour, stirring continuously.

Remove from the flame, add grated jaggery, cardamom powder and desiccated coconut, almond flakes. Mix well.

When the jaggery is melt and the mixture is still warm, pour it into greased thali, spread it evenly with the help of the base of small bowl or flat spoon.

Cut the gol papdi into rectangle or diamond shapes while still warm and garnish with almond flakes.

Finally, serve sukhadi and store in an air tight container.