Grease a plate or a square dish and keep it aside.
Dry roast all the ingredients except Dry ginger powder on slow heat.
In a mortar and pestle, or using a rolling pin, lightly crush the black pepper, green cardamom and coriander seeds.
Chop the almonds seeds into small pieces.
In a heavy bottom pan , on slow to medium heat, add the ghee.
Once melted, add the crushed/grated Jaggery.
Let the jaggery melt on slow stirring in between so that it does not stick to the bottom of the pan.
Add ginger powder , once the jaggery is melted. Mix well
Now add the remaining ingredients and mix everything.
Quickly pour the mixture onto the greased plate.
Gently tap to spread and form an even layer, using the back of the spoon or spatula.
Let it cool a bit. Give desired shape to it. This needs to be done, while it is still a bit warm or else it would be difficult to cut it.
Cool it completely and store in an airtight container.