Put water and jaggery in a pan. Heat it till the jaggery melts. Strain the liquid to remove any impurities.
Add ginger powder to it and mix well.
Heat ghee in another pan over very low heat.
Add Gond or edible gum and stir fry it till it puffs up.
Remove it from the ghee and let it cool.
Crush it lightly.
To the remaining ghee in the pan, add carom and fennel seeds.
Add millet flour and stir is continuously till you get the aroma and it begins to bubble a bit. (1-2 mins)
Add almond powder and mix for a few seconds.
Add the hot jaggery water. Be careful as the water will splatter.
Stir the mixture and cook it over low heat till it becomes slightly thick.
Add cardamom and black pepper powder. Add saffron and serve.