In a kadai, heat ghee on a low flame.
Add the wheat flour and fry on a medium flame till it gives out a nice, roasted aroma. Be careful to not burn the flour.
Add water and continue to stir so that it doesn’t form lumps.
Add mishri sugar and stir well.
Once the flour is properly cooked and the ghee starts separating from it, add elaichi and dryfruit powders and turn off the gas.