Dry roast the flaxseeds over low heat. Slice the cashews and almonds thinly.

Remove any raisins if present. Grind the roasted flaxseeds.

Heat half of the ghee. Roast the wheat flour in it. Add the sliced nuts and roast together with the flour. Transfer to a plate. In the remaining ghee, roast the ground flaxseeds for one minute.

Mix everything together. In a pan, melt the jaggery with 2 tablespoons of water.

When the jaggery is melted and cooked, add the flour mixture and mix well.