Melt ghee in a frying pan.

Add wheat flour, cardamom powder, and ginger to the pan.

Stir constantly over medium heat until the mixture turns golden brown and releases a roasted aroma (about 10 minutes).

Turn off the heat.

Quickly add powdered jaggery and stir well until melted.

Pour the mixture into a greased baking sheet.

Spread evenly to a 3/4 inch thickness.

Sprinkle sliced almonds and desiccated coconut on top.

Cut into diamond or square shapes while still warm.

Set aside to cool and set completely (about 1 hour), or refrigerate to speed up the process.

Store in an airtight container in the refrigerator for up to 2 weeks.