Tilkut

Dry roast the sesame seeds in a heavy pan over medium heat, stirring constantly, for 4–5 minutes until they turn light golden and begin to pop. Be careful not to burn them — they go from golden to burnt very quickly.

Transfer the roasted sesame seeds to a plate and allow to cool completely.

In the same pan, add the grated jaggery with 2 tablespoons of water. Heat over medium heat, stirring, until the jaggery melts completely.

Continue cooking the jaggery syrup, stirring occasionally, until it reaches the hard ball stage. Test by dropping a small amount into cold water — it should form a firm ball that holds its shape.

Add cardamom powder to the jaggery syrup and stir.

Quickly add the roasted sesame seeds to the jaggery syrup and mix rapidly with a wooden spoon to coat all the seeds evenly.

Grease a flat surface or tray with ghee. Pour the sesame-jaggery mixture onto the greased surface immediately.

Using a greased rolling pin or the back of a greased spoon, quickly flatten the mixture to about 1 cm thickness while it is still hot and pliable.

Allow to cool for 5 minutes until firm but not fully set. Cut into small squares or rectangles with a greased knife.

Allow to cool completely until hard and brittle. Store in an airtight container. Tilkut keeps well for 2–3 weeks.