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1
In a heavy-bottomed pan, dry roast flaxseeds over low heat until they start to lightly pop. Let them cool completely, then grind into a fine powder in a blender and set aside.
2
Heat ghee in a pan, add wheat flour and besan, and roast continuously over low heat until the mixture becomes aromatic, releases ghee, and turns golden brown.
3
Add the ground flaxseed powder and desiccated coconut, mixing well until fully combined.
4
Turn off the heat and add jaggery powder and cardamom powder. The residual warmth will melt the jaggery — mix until everything is perfectly combined.
5
Transfer the mixture to a tray lined with butter paper and spread it evenly, pressing down with the base of a small steel cup to level it uniformly.
6
Let it rest for about 30 minutes to set firmly.
7
Once slightly cooled, cut into pieces and optionally garnish with a bit of coconut before serving.
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