1 cup white sesame seeds (til)
¾ cup grated jaggery (gul)
1 tablespoon ghee
1 tablespoon crushed peanuts
½ teaspoon cardamom powder
Heat a pan and roast sesame until golden and aromatic. Roast on medium flame to avoid burning and keep stirring for fast and even roasting.
Heat ghee in pan and add jaggery. Melt it on low flame and stir to dissolve lumps. Cook until thick.
Add roasted sesame, cardamom, and crushed roasted peanuts to melted jaggery. Mix quickly.
While mixture is warm, shape it into small laddoos with greased palms or mold.
Let cool and serve. Store in an airtight container for upto 2 weeks.