Firstly, in a pan dry roast seasme seeds on low flame till it splutter. Keep it aside.

Now in a same pan, add ghee and jaggery. Keep stirring on medium flame till jaggery melts completely.

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

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

Switch off the gas, add cardamom powder and white seasme seeds.

Stir well and making sure jaggery syrup coats well. Then immediately pour the mixture on to greased 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 it's still warm cut into pieces. Then cool down chikki for at least for 30 minutes.

Finally, serve til gud ki chikki or store in a air tight container and serve for a month.