Lightly dry roast the sesame seeds. Set aside.

Dry roast peanuts. Allow them to cool. Crush both with a rolling pin or just whizz once in a blender. They need to be coarsely crushed not finely powdered.

Add the roasted sesame seeds, the nutmeg, cardamom and the dry ginger powders to the roasted peanut powder. Mix well and set aside.

Take a heavy-bottomed pan, heat the ghee, add and melt the jaggery into it.

Add the ready sesame-peanut mixture and mix in gradually, stir well. Take off heat.

In a large Thali /steel plate, pour in the hot contents, i. e. the peanut - sesame-jaggery mix into it.

Rease your palm with some melted ghee and pat in hot mixture into the Thali and spread uniformly.

Make cuts with a knife over the mixture, either in square or diamond shapes