Heat a non-stick pan,add the sesame seed and dry roast for 5 to 6 minutes.Remove and keep aside.

Heat the ghee and add jaggery,cook on medium flame keep stirring continuously.

Check the jaggery by adding in the water if the jaggery stays in bottom and when taken in hand it should be hard.At this time add roasted sesame seed and mix it properly.

When the mixture is ready,put the entire mixture over the greased smooth surface.Roll it out thinly with greased rolling pin

Cut them into square using knife when it is hot.Allow the til chikki to cool.Once cooled,store in a air tight container.