1. Grate or mash the jaggery and place in a heavy pan along with the ghee on low medium heat till it dissolves. Allow to boil, quickly remove the pan from the stove and mix in the puffed rice, salt and ginger powder.
2. Empty the toffee onto a greased tray and dab it down with a greased palm till the surface is level. Make squares with a knife before the toffee hardens.