1. Grease a pastry tray with oil, keep aside.

2. Roast sesame seeds in a heavy pan, till they feel light and pinkish.

3. Remove, keep aside.

4. Melt jaggery over low heat, in a large heavy pan.

5. Add ghee, cardamom, stir gently till smooth.

6. Add sesame seeds, mix gently.

7. Pour into tray, allow to cool till warm.

8. Mark out indentations for squares as desired.

9. Allow to cool completely, before storing in airtight containers.

Making time: 20 minutes
Makes: 250 gms. approx.
Shelflife: 2 weeks or more.