firstly, in a mixer jar take ½ cup gond, ¼ cup cashew and ½ cup badam.

pulse and grind to a coarse powder. keep aside.

in a large kadai heat 1 cup ghee. add 1 cup wheat flour and roast on low flame.

roast for 15 to 20 minutes or until the wheat flour turns aromatic.

add in powdered nuts and gond powder.

continue to fry until the gond starts to pop.

roast until the mixture turns aromatic.

further, add ½ cup dry coconut and roast well.

cool the mixture slightly. make sure to stir in between to prevent it from burning.

the mixture should be lukewarm before adding the jaggery. if the mixture is too hot, then jaggery will melt and sukhdi will turn hard.

once the mixture turns warm, add 1 cup jaggery and ½ tsp cardamom powder.

mix well making sure the jaggery is well combined.

the mixture will start to hold the shape.

now transfer to the plate greased with ghee.

level out making sure it is of uniform thickness.

cool for 20. to 30 minutes, and cut into pieces.

finally, enjoy Sukhdi Recipe or Gond Pak Recipe for a month when stored in an airtight container.