In a pan, add til and dry roast it on low flame for 2-3 minutes and grind it into a coarse powder.

Roast peanut in a pan and once it’s properly roasted remove its skin and grind peanut in the mixture and make a coarse powder

Heat ghee in pan and add grated jaggery to it. Mix jaggery property in ghee

Bring it to a boil and cook till jaggery is puffed up and absorbs all ghee.

Switch off the gas and add dry ginger powder and cardamom powder to the hot jaggery mixture.

Add grinded peanut-sesame mixture and mix quickly.

Set sukhdi mixture into the greased thali and allow it to cool.

Cut sukhdi into pieces and serve.