Heat a thick bottom pan on medium flame. Add ghee to it.
Once the ghee melts completely lower the flame and add whole wheat flour and sathumaavu mix to it. Roast the flours in ghee for 5-7 minutes or until you get a nice aroma. The color of the flour will become darker on roasting. Keep stirring the flour continuously to ensure it does not catch the bottom of the pan.
Next add jaggery powder to the roasted flour and mix well. Keep stirring and cooking the mix further for 2 minutes or so. Lastly add cardamom powder. Mix well and put off the flame.
Transfer the gulpapdi mix to a greased tray and press well with the back of the spatula. Garnish with almond slivers. Press the slivers with the back of the spatula so that it sticks to the fudge.
Cut the fudge after 5 minutes into desired shape using a knife.
Allow the fudge to cool down completely. Now remove the pieces and serve. Keep the remaining fudge in air tight container and use as per need.