First, prepare the tray to set the sukhdi. Grease the tray well with ghee. Now, take the ghee in a pan. Turn the heat on low-medium.
Once hot and melted, add wheat flour. On low heat, slow roast the atta, while stirring constantly and break the lumps that will form initially.
After about 10 minutes, the flour will start to loosen up and become light and fluffy. Continue roasting until the flour turns light golden brown.
Turn off the heat and remove the pan from the stove quickly. Keep stirring the mixture for 1 minute. Then add grated or powdered jaggery. Quickly mix it until fully combined.
Immediately pour into the prepared plate, even out the surface. Let it cool down slightly, about 10 minutes. Then slice into the desired shape and size.