For Firm Til-Gool :

1. Grease a parat or cookie sheet with ghee. In a heavy bottomed pan heat 23 tbsp of ghee, add 1 cup sugar or jaggery and stir till it dissolves and becomes frothy.
2. Drop a bit of it into a small bowl of water.
3. If it coagulates without dissolving, it is ready.
4. Add 1 portion of the coconut-peanut-sesame mixture to the pan and stir with a wooden ladle.
5. When the mixture leaves the sides of the pan, remove it from the heat.
6. Spread the mixture onto the greased parat or cookie sheet and smoothen with a spatula.
7. Cool for an hour. Cut into squares or diamonds.
8. Repeat the same for the second portion, to get another plate.
9. To make ladoos, let the mixture cool slightly.
10. Rub some on your palms to prevent the mixture from sticking to them.
11. Roll a bit of the mixture into a smooth ball and place on a platter to cool further. Repeat with the rest of thee mixture.

For Soft Til-Gool with Sugar:

1. Combine the sugar with equal parts water in a heavy bottomed pan.
2. Heat till it forms a golden syrup of honey consistency.
3. Them add the coconut-peanut-sesame seed mixture and stir in a few tbsp of ghee.
4. Cook on low heat till thee mixture leaves the sides of the pan.
5. Spread it onto the greased parat or cookie sheet and smoothen with a spatula.
6. Cool for an hour and cut into squares or diamonds