1 cup sesame
¾ cup sticky jaggery
½ tsp cardamom powder
2 tbsp clarified butter
Heat sesame on low fire, stirring continuously so that they
do not splutter and fall out of the pan. When cooled, pound
Heat the jaggery in ½ cup of water till the syrup turns
thick. Test its consistency by putting a drop in cold water-
it should remain firm. Add the roasted sesame.
Grease a board and spread the sesame-jaggery mixture. Roll
flat to 1 cm thickness.
Cut into squares when cool and hardened. Store in a container
lined with butter paper.