Roast the sesame seeds,in a pan at low flame till it splutters.

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

Immediately pour the mixture over butter paper or onto greased plate. (be quick else the mixture turns hard and will be difficult to set.)

Now using a rolling pin roll the slightly thick block,
allow to cool for a minute, and when it's still warm cut into pieces.