1. Heat ghee in a deep non-stick, add jaggery and cook till jaggery melts and changes colour, stirring continuously.
2. Add kurmura in pan and mix well. Cook for 1-2 minutes.
3. Brush ghee on the backside of 2 medium steel thalis. While the mixture is still warm, spread it on the thalis with hands. Let it cool down slightly and cut the mixture into 1inch cubes.
4. Serve as required.