In a big bowl, take the maida and slowly add the melted ghee to it little by little. Keep mixing the maida and ghee till it starts holding together somewhat. At this point, add a couple of drops of water and knead it to make a dough.
Divide the dough in four parts and roll one into a half an inch thick round. Cut them into vertical strips and then into 2-3 inch long strips. Repeat for rest of the dough balls.
In a kadhai, heat oil fry the strips till slightly brown and crisp. Drain them on a kitchen towel while they cool a bit.
In another heavy bottomed pan, add chopped or grated jaggery. On a slow flame let it melt, stirring all the time.
Cook till you attain the consistency where you add a drop of jaggery into the cool water and it solidifies. At this point, add the saunf and stir. Switch off the gas and immediately add the fried strips. Mix quickly with two ladles so that all the strips are evenly coated. Transfer them onto a tray cool completely.
Once completely cool, separate the strips carefully taking care not to break them too much.
Store in an airtight container for 15 days