Heat 1 tsp of ghee in a deep non-stick kadai. Roast all chopped dry for a minute and keep them aside.
Heat 5 tbsp of ghee in a deep non-stick kadai and roast sooji till the colour turns brown.
Boil water in another pan and add jaggery, a pinch of salt. Boil water until jaggery dissolves completely.
Sieve the boiled jaggery water and add in the roasted sooji. Mix it quickly and make sure there are no lumps.
Cook for another minute on low flame, stirring continuously.

Keep on stirring until the whole mixture starts thickening and starts to leave the edge of the kadai.
Add fennel seeds, cardamom powder, remaining 1 tbsp of ghee and mix well.
Garnish with chopped dry fruits and serve hot.