Til Gur Chikki

Method

1. 01

   Dry roast the sesame seeds in a thick pan over medium heat until they turn light golden and begin to pop. Transfer to a bowl.

2. 02

   In the same pan, melt the jaggery with 1 tbsp water, stirring until it dissolves into a smooth syrup. Cook until a drop in cold water forms a hard ball (approximately 130°C).

3. 03

   Remove from heat. Fold in the sesame seeds and cardamom powder immediately.

4. 04

   Pour onto a greased surface (or parchment). Flatten with a greased rolling pin to about 5mm thickness while still hot.

5. 05

   Score into rectangles with a knife before it sets. Let cool completely. Break along the score lines.