In a pan dry roast 1 cup white sesame seeds on low flame till they become crispy. Keep it aside.
Now in the same pan, add 1 tsp ghee and add 1 cup of jaggery.
keep stirring on medium flame till the jaggery melts completely and slightly changes its color. Do not overcook jaggery.
Switch off the gas, and add roasted til. Stir well making sure the jaggery syrup coats well.
Then immediately roll ladoo with slightly wet hands. Be quick else the mixture cool down and will be difficult to roll ladoo.

Serve til Gud ladoo, or store in an airtight container and serve for a month.