Crush gond into mixture jar. Make it a fine powder. Keep it aside.

Now in a pan, add 1 tsp ghee and dry roast fruits till it slightly changes their color.

Then crush roasted dry fruits into a coarse powder. Keep it aside.

In a pan, add 1 cup ghee and 1 cup flour.

Stir continuously and roast the flour on a lower flame.

Roast flour till it slightly changes its color, turns aromatic and ghee separate from its sides.

Add grinded gond and roast it with flour. It is easily puffed up.

Switch off the gas when flour changes its color, do not over-roast the flour.

Then add dry coconut, dry fruit powder, dry ginger powder, ganthoda powder, and cardamom powder. Mix well.

Add jaggery and mix well.

Set sukhdi mixture into greased thali. Garnish with almond and pistachio slits and allow it to cool.

Cut sukhdi into pieces and serve.