Heat the heavy bottom pan.

Roast sesame seeds/white till in low flame about 5 to 10 minutes then keep aside in a bowl or plate.

In same pan add 1 spoon ghee & pieces of jaggery in low flame.

Stir continuously till jaggery becomes sticky syrup.

Cross check for jaggery syrup so drop syrup in a cool water & check through hands it becomes hard.

Meanwhile put some ghee in a flat surface or clean kitchen platform for making Chikki.

Jaggery syrup is ready so add roasted till/sesame & continuously stir mix well then immediately turn the mixture on greased surface.

Switch off the flame.

Through hands try to settle down & give shape like Chapati it's hot too so be careful.

On a greased surface flatten it through belan & immediately cut into pieces with knife.

After 5 minutes separate the pieces then serve & keep in a air tight container.