Grease a large thali or baking tin with ghee.
Place a medium sized pan on medium heat.
In a pan dry roast the oats and remove from pan once they release some aroma.
In the same pan add ghee. Once warm add 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 add the oats and fennel and sesame seeds.
Mix them well, continue stirring and add the Dates. Give it a good mix.
Add the almonds.
Remove from fire.
While the mixture is still hot add the jaggery and the aromatics i.e the nutmeg powder, cardamon powder and dried ginger powder.
Mix well, allow the jaggery to melt and become a homogenous mixture. (for a gooey texture, you may add the 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.
Store in an airtight container for a week to ten days.
