Heat ghee in a non stick pan on medium heat. Once the ghee is melted add the wheat flour and roast until golden brown while continuously stirring.
Once golden brow add the powdered gund and stir until the gund pops up.
Add the rest of the ingredients apart from jaggery and mix well. At this stage if the mixture is dry add more ghee if preferred.
Turn the gas off before adding jaggery.
Mix the the mixture thoroughly ensuring no lumps are there from jaggery.
Transfer the mixture in a greased tray and spread the mixture evenly. Garnish with poppyseeds, slivered almonds, pistachios and saffron. Tap with spatula and flatten. Make square pieces while its warm.
