In a dry skillet, roast the sesame seeds until golden. The aroma is AMAZING.
Prepare a cookie sheet with silkpat or parchment paper. Grease the silkpat/parchment with the ghee.
Boil jaggery with water until bubbly; about 10 minutes.
Add cardamom and sesame seeds. Immediately transfer to prepared silpat and spread in a compact even layer.
Leave to set and harden for about 5 minutes.
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