Melt ghee in a thick bottom pan. Add flour. Combine and roast on very low flame while stirring continuously. This is a very important step as an entire texture and quality of sukhadi depends on this step. Stir and roast till the flour turns brown (almost as dark as milk chocolate) and leaves a nice aroma. Do not burn it. See the change of colour in the pic below.
Remove it from heat. Continue to stir for another 3-4 minutes while it's on the counter. Then add jaggery. You may need to slice your jaggery if it is too hard. Stir continuously and you will see the texture changing from liquid to semi solid.
Take it out in a greased tray when it reaches to the consistency as in the 3rd pic in the step above. Press it gently to spread it evenly all around the tray.
It will set in less than 10 minutes. Make pieces and serve hot.
TIP: Cook it 20-25 minutes before the eating time in order to enjoy it while it's still warm. Careful not to burn your tongue.
