Heat one cup of ghee in a non-stick kadai and add the flour. Cook, stirring continuously, on medium heat for fifteen to twenty minutes, or till fragrant and brown.Add till And stir for 4-5 minutes.
Remove from the heat and add half the cardamom powder. Mix well. After five to six minutes add the jaggery and mix till well blended.
Grease a thali with the remaining ghee. Transfer the mixture to the thali and spread evenly. Mix together the remaining cardamom powder and nutmeg powder, and sprinkle over the gurpapdi.
Leave to set at room temperature. Cut into squares or diamonds and serve.