Take 1 cup of melted ghee. Add ½ cup of ghee to a kadai, then add 2 cups of flour and mix well.

Roast the flour on a low to medium flame. Add the remaining ghee in batches while roasting.

Meanwhile, in a mixer jar, add 2 tbsp watermelon seeds, 2 tbsp cashews, and 2 tbsp almonds. Grind them coarsely and keep aside.

Once the flour is properly roasted and turns golden brown, add the prepared dry fruit powder, ½ cup dry coconut, and ½ tsp cardamom powder. Mix well.

Add 2 tbsp milk and mix well. The flour will become frothy and develop a coarse (danedar) texture. Switch off the gas and keep the mixture aside.

Now, in a mixer jar, add 1.5 cups sakar (mishri) and grind it into a fine powder.

Transfer the powdered sugar to a kadai, add 1 cup water, and mix well. Once the sugar dissolves, cook the syrup until it reaches a one-string consistency.

Add the sugar syrup to the roasted flour mixture and mix well. The mixture will thicken and start leaving the sides of the pan.

Transfer the mixture to a plate and level it evenly. Garnish with poppy seeds.

Let the sukhadi set at room temperature for 40–60 minutes.

Jowar sukhadi is ready. Store it in an airtight container. It stays fresh for up to 10 days at room temperature.