1. Heat a heavy pan, add sesame seeds and half ghee.
2. Roast sesame on low flame stirring continuously.
3. Boil jaggery in 1/2 cup water to form thick syrup.
4. Put a droplet in a plate of cold water.
5. If it forms a soft ball and does not spread,it is done.
6. Add roasted sesame to syrup, mix gently, take off fire.
7. On a rolling board, spread a film of oil, for rolling gazak.
8. Pour sesame-jaggery mixture, and roll to 1.5 cm. thickness.
9. Allow mixture to sufficiently cool, then mark into square pieces.
10. Once cooled completely, break into marked squares.
11. Store in an airtight container.

Making time: 30 minutes
Makes: 30 pieces approx.
Shelflife: 2 weeks or more