Gulpapdi

Melt 100 g ghee in a heavy-bottomed pan over low heat.

Add 200 g wheat flour to the melted ghee and toast, stirring constantly, until it turns golden brown and aromatic.

Add 150 g jaggery, 50 g water, 2 g cardamom powder, 3 g ginger powder, and 1 g nutmeg powder to the toasted flour.