In a kadai(uruli) add ghee. After it is hot, add wheat flour and thoroughly roast it for 10 to 15 mins.
After 15 mins, add jaggery and mix again. Keep the flame slow from the beginning. Make sure jaggery should not get burnt.
After another 10 mins, add elaichi and take out from the flame.
On a plate, apply some ghee and put the sukhadi. Spread it evenly. Let it cool down.
1)Layer of sukhadi should not be thin. It should be 1 inch thick or else you will not be able to cut it into pieces. Serve hot or cold. don`t refrigerate. It will stay long for 2-4 days.