Assemble ingredients.

In a heavy bottomed pan dry roast sesame seeds on a low flame.

Roast until they turn light brown in color. Take it off the flame and let it cool.

Grind them coarsely in a mixer. Set it aside.

Meanwhile combine gur and water in a pan and bring it to a boil.

When the gur syrup becomes thick (almost like 2 string consistency) and coats the back of your spoon.

Other way to check the consistency - take a bowl of tap water. Pour few drops of jaggery in water.

If the drops solidifies and settle at the bottom of the bowl then the syrup is ready.

Continue with the recipe but if the jaggery drops disintegrates then cook a bit longer until the first stage is attained.

Add coarsely grounded sesame seeds and...Eliachi powder. Mix it well.

Grease a plate with ghee and spread the sesame mixture. Spread the mixture in a thin layer.