Melt the ghee in a frying pan.
Add ajwain, cloves, and cinnamon. Sauté slightly.
Add the bajri flour and roast the mixture for 2-3 minutes till it slightly changes its color.
Then add dry ginger powder and cardamom powder. Mix well.
Now, gradually add jaggery water and mix well.
Boil raab mixture for 2-3 minutes.
Garnish with almond slits and serve hot.