3/4 cup jaggery
1/2 tsp cardamom powder
2 tbsp ghee
sesame on low flame stirring continuously to avoid it from spluttering
out of the pan. Boil jaggery in 1/2 cup water to form thick syrup.
When done, check its consistency by putting a drop of the syrup
in a dish of cold water. If the drop stays firm the consistency
is right. Add the roasted sesame to the syrup.
a rolling board, spread a film of oil and spread the sesame-jaggery
mixture. Flatten it to 1 cm thickness. When the mixture is sufficiently
cooled, cut into square pieces. Store in an airtight container.