Heat a heavy bottom pan and add sifted wheat flour.Keep the heat on low and start dry roasting the flour.

Keep stirring to avoid burning and roast the flour until it turns light brown in color.

Once the flour is light brown add ghee.The flour should be soaked completely in ghee.

Keeping the heat on medium low ,stir and cook until the mixture starts thickening and leaves the sides of the pan.

Once thickened add jaggery and turn off the heat.Mix well until jaggery combines with flour.

Transfer the mixture into the prepared pan or plate. Sprinkle chopped almonds over it.

Let it set for 1 minute before making cut marks.

Cool completely before removing the cut pieces.

Store the sukhdi in air tight container.