Grease a plate or a flat surface and keep it ready, or cut one big size or 2 medium sizes grease-proof paper/baking paper/parchment paper and keep it ready.
Dry Roasting the sesame seeds.
Heat a pan/wok and dry roast the sesame seeds.
When it starts changing color, remove and keep it aside. We do not want to overcook it. Just lightly toasted.

The same pan/wok add ghee.
Once the ghee is melted, add the jaggery and let it melt on low heat stirring constantly.
Let the jaggery melt on a slow to medium stove.
Once the jaggery is melted, continue melting it on slow for around a min.
Now to test if the jaggery is done, drop a small ball of jaggery in water.
The jaggery should harden immediately. If not the jaggery needs to be cooked more.

Once the jaggery is melted add the sesame seeds.
Mix everything together until the jaggery is well incorporated.
Once mixed, spread the mixture on a greased plate or parchment paper.

Let it cool for a minute. Do not let it cool completely or else you would not be able to spread it.
Cover the mixture with parchment paper and roll it using a rolling pin to the thickness desired.
After rolling, give it a cut as desired.

Store in a airtight container.