Place a heavy bottom pan on a slow flame.

Add the ghee once the kadhai warms up a little.

To the ghee add all of the whole wheat flour.

Fry the flour in ghee, stirring continuously for about 10-12 minutes.

Once the flour starts releasing a pleasant aroma and becomes pinkish in colour, remove from fire.

While the mixture is still hot add the jaggery and the aromatics (if using) i.e the nutmeg powder and cardamon powder.

Mix well, the hot ghee-flour mix will melt the shredded jaggery. Once it become a homogenous mixture. (for a gooey texture, you may add 1 tablespoon of hot milk at this stage)

Pour the mixture into the prepared greased thali or a baking tin.

Spread evenly with the help of a flat spatula or back of a katori.

Once it cools a bit cut in the desired shapes squares of diamonds.

Remove when cooled completely or else they might break.

However, Sukhdi is best enjoyed warm.