Wash and peel the ginger, slice them into circles and grind to a fine paste without adding any water to it.
Now add the cumin and coriander powder and mix well and set aside.
Mix jaggery and 1/8 cup water in a heavy bottom pan and heat in medium to let the jaggery melt.
Now strain the jaggery syrup to remove any impurities and bring it back to the same pan.
Heat in medium and let the jaggery syrup thicken to consistency that when you drop some in a bowl of water , you will be able to roll it well.
Now add the ginger, cumin and coriander mix and cook in low to medium flame.
About after 15 minutes of cooking, add 1 tbsp of ghee and keep stirring.
After another 5 minutes add another 1 tbsp ghee and again keep stirring.
After another minutes, you will see the mixture is becoming a single mass now add the remaining 1 tbsp ghee and cook.
In about 2 or 3 minutes you will see the mixture leaving the edges of the pan and resembles that of halwa.
Turn off the heat and remove it from the stove.
Let cool completely and transfer to a clean air light container,preferably steel one.
After its completely cools down , keep it refrigerated.
Serving size , 1 marble size every morning