In a flat pan melt the ghee and add the jaggery and melt it on a slow heat /melt till the ghee rises to the top

Allow to cool for few mins and then make the scores to make your pieces. Once it cools down completely you can break in pieces and transfer into a air tight container will keep for up to a month at room temp

#cookstip use grease proof paper in your dish or oven tray to avoid scratch marks or damage when cutting

Making this with sugar syrup you don’t need to add the ghee and there’s no need to roast the seeds either so it’s even quicker