Sindhi Mithayi KHORAK

Ingredients
Whole wheat flour 500 gms
Sugar 500 gms
Desi ghee 500 gms
Suji / Semolina 1/2 Cup (Optional)
Water or milk 1 cup
Poppy seeds 1/4 cup
Gond 1/2 cup
Dryfruits as needed
Cardamon 8-10 (Crushed)

Method
Heat up the ghee. Once the ghee is hot enough add gond and fry on low flame till pop up properly. Take out in a Bowl and keep aside.
In the same ghee add Flour and roast properly till changes the colour and aroma comes out. Add suji/semolina and cook well.
In-between add water or milk in sugar and mix well. Keep aside so that sugar dissolves.
When flour mixture start leaving ghee and roast properly then Add 2 tblspn crushed raw gond and cook well till gond pop up well.
Add dryfruits and fried crushed gond and mix well. Cook for 2 Minutes.
Add sugar mixture and stir continuesly and cook. Cook for 2 more minutes you will see mixture starts leaving pan. Your Kharab mixture is ready. Switch off the flame and pour the hot mixture into thali or flat tray. Smooth the top using spatula or bowl. Sprinkle some poppy seeds and dryfruits. Make cuts using knife and let it set for 4-5 Hrs or more.