1. Lightly roast sesame in a dry pan for 2 minutes.

2. Grate or mash jaggery to break down.

3. Heat jaggery and ghee in a large heavy pan.

4. Stirring gently, bring to a light boil.

5. Add sesame, take off fire.

6. Mix well with a strong spatula.

7. Pour onto a lightly greased worksurface.

8. Knead a little with greased palms.

9. Roll to 3/4" thickness or more if desired.

10. Mark out squares of 1"x 1" with a sharp knife.

11. Cool completely.

12. Break and store in airtight container.

Making time: 20 minutes
Makes: 18-20 pieces
Shelflife: 2 weeks or more