In a pan, add 1 tablespoon of ghee and 2 tablespoons each of cashews, almonds, pistachios, and 1 tablespoon of melon seeds (magaj tari). Roast the dry fruits until they slightly change color. Remove from the pan and let them cool slightly.

Transfer the roasted dry fruits to a blender or food processor, add 3 tablespoons of dry coconut powder, and grind into a coarse powder. Set aside.

In the same pan, add 1 cup of ghee, 1¾ cups of wheat flour, and ¼ cup of coarse wheat flour. Mix well.

Stir continuously and roast the flour on low heat.

Roast the flour until it slightly changes color, becomes aromatic, and the ghee begins to separate from the sides.

Add the ground dry fruit powder to the roasted flour and continue to roast together.

Once the flour has changed color, turn off the heat. Be careful not to over-roast.

Add 1 cup of jaggery and ½ teaspoon of cardamom powder to the mixture. Mix well.

Add ¼ cup of milk and mix thoroughly.

Pour the sukhdi mixture into a greased plate or tray. Garnish with poppy seeds (khas-khas) and allow it to cool.

Once cooled, cut the sukhdi into pieces and serve.