Spread grated jaggery in a wide plate or tray.Roughly grind gond katira (tragacanth gum), almond and pistachio in a mortar and pestle.

Grind all separately.Grind green cardamom too in mortar and pestle and remove its skin. We need the powdered seeds only.

First, heat oil or ghee in a pan on medium heat. When oil is hot, add gond katira and turn off flame.

The gond will puff up and get doubled and turn transparent. Take out immediately from oil and place on a plate. The oil should not be very hot as gond get burn quickly.

Let the gond cool down for few minutes.While the gond cool down.In same oil fry powdered cardamom.

Then add grinded pistachios and almonds. Fry for 20 second on medium heat. But don't burn them.

Remove from heat and let cool completely as hot oil can melt the jaggery.

When oil mixture is cool spread on jaggery. Add the solid nuts first, mix and then add as much oil as desired. (don't add all oil)

Put cooled and puffed gond in mortar and pestle again and grind but very lightly. Just to separate the pieces. Add it to jaggery too. Mix well.

Aroma infused and crunchy jaggery/ gur is ready to be eaten with roti.