In another pan, heat ghee on medium heat. Once it’s warm, add the crumbled milk cake and saute for a minute or two, or until it softens. Now, slowly add the warm milk. Keep stirring on low heat until the mixture melts into a smooth and thick fondue-like consistency. 

Add the cardamom powder and a pinch of salt and stir again. Now, cook for another 2–3 minutes on low heat until it is glossy and pourable. I should be consistent enough to coat the back of a spoon but still flow.

In a small pan, heat jaggery and water on a low flame. Stir continuously until the jaggery dissolves and becomes syrupy (similar to honey). Add ghee and cook for 30–40 seconds, then turn off the heat.

Pour the milk cake fondue into a fondue pot or small bowl. Drizzle the warm jaggery sauce generously on top. Serve immediately with fruits or breadsticks.