Roast the almonds on low flame lightly. Crush them and set aside while you prepare the jaggery syrup.
Grease a plate with ghee.
Take the jaggery in a pan along with little water. Cook until the jaggery is dissolved.
Once the jaggery has been dissolved, strain using a sieve. This is to remove any impurities present in it.
Again cook till you form a hard ball consistency or the two string consistency.
At this stage add the chopped almonds.
Cook until fully mixed and remove from fire.
Transfer this mixture to the greased plate.
Allow to cool. Make any shape of your choice while it is still warm.