In a bowl add semolina, 1 tablespoon sesame seeds, and plain flour. Mix well. Rub in the ghee and add warm milk and make a soft dough. Cover and leave it aside for 30 minutes.

Knead the dough and divide in two parts.
Roll it in a big round. It should be about 1/2 cm thick. Cut in square, rectangle or diamond shape.
Heat oil on medium heat. Fry the sakarpara until golden brown. Let it cool.

In a pan add jaggery, 1 tablespoon sesame seeds, cardamom powder, fennel seeds and 1 tablespoon of water and let it cook until jaggery is melted and frothy. (about 2 minutes)

Turn off the gas and add the sakarpara to it. Keep mixing with a ladle until all are covered with jaggery. Keep mixing until all are coated. Spread them on grease proof paper and let it cool.