Til Gul

Method

Dry roast the sesame seeds in a heavy-bottomed pan over medium heat for 5-7 minutes, stirring constantly, until fragrant and lightly coloured, then set aside. Roast the peanuts separately for 3-4 minutes, cool slightly and crush coarsely. Crush the cardamom pods and discard the shells. Grate the jaggery finely or crush it into small pieces. Heat ghee in a pan, add the crushed peanuts and roasted sesame seeds, then stir in the grated jaggery, cardamom powder and desiccated coconut, mixing well over low heat until everything binds together. Pour the mixture onto a greased baking tray or marble slab and press down firmly using a greased spatula. Cut into diamond or square shapes whilst still warm using an oiled knife, then cool completely before serving.