in a pan dry roast 1 cup sesame on low flame till it splutters. Keep it aside.

Now in a same pan, add 2 tsp ghee and add 2 cup jaggery.

keep stirring on medium flame till the jaggery melts completely.

boil the jaggery syrup on low flame till the syrup turns glossy and thickens.

check the consistency, by dropping syrup into a bowl of water, it should form hard ball. Cook syrup for 1 minutes for its darker colour.

Switch off the gas, and add cardamom powder and roasted sesame seeds.

stir well making sure jaggery syrup coats well. Then immediately pour the mixture over butter paper or onto steel plate greased with ghee. be quick else the mixture turns hard and will be difficult to set.

get together forming a block, and then roll chikki with rolling pin.

when its still warm cut into pieces. Then cool down chikki for at least 30 minutes.

Serve til chikki, or store in a airtight container and serve for a month.