Heat ghee in a broad thick pan.
It should be melted as shown.
Add the wheat flour mixture to it.
Mix it well and cook the flour mixture for 8-10 minutes on medium heat.
The mixture will become light and will start releasing ghee after 6-7 minutes.
The mixture will get dark and will release nice aroma of the roasted flour after 8-10 minutes.
Remove the pan from the heat and set aside for minute to cool. Then add the grated jaggery to it. Mix well.
Mix well till the jaggery is dissolved and mixed uniformly.
Spread the mixture in the greased plate and smooth the surface with a spatula or the back of a flat greased bowl as shown.
Smoothen the surface as shown.
Cut into diamond pieces (or into squares) when warm. Keep aside to set for 30 minutes or more if needed. (I have cut into small diamond pieces as I had prepared it for Janmasthami and small pieces are good to share for prasad).
With the help of a flat spatula, gently remove the cut pieces.
Remove the pieces and serve. Or store in an airtight container at room temperature for about 15-20 days.