By Devi Poojari
1 cup sesame seeds 2 teaspoons ghee ¾ cup jaggery 1 pinch cardamom
Toast the sesame seeds in a dry pan and set aside. Add the ghee and jaggery into the pan and allow it to melt completely. Once the jaggery starts to come to a boil, take it off the heat and add the toasted sesame seeds and cardamom powder.
Cool it down a little bit and while it’s still warm, shape them into lemon-sized balls and stack on a plate.
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