- Step 1 - In a large heavy-bottomed kadhai , dry roast sesame seeds (Til) on low heat till they turn brown , then keep aside. Step 2 - Now in a kadhai take 2 tablespoon water let it boil and then add jaggery (Gud) , stir it till the jaggery melt in water , once it melt completely stir it for 5-7 mins and then add 2 tablespoon ghee to soften a consistency. Stir it continuously for more 5 mins and then off the flame. Step 3 - Now add 1/4th teaspoon baking powder (remember gas flame should be off) and stir till it turns thick . Step 4 - Now add roasted sesame seeds and elaichi powder in the jaggery syrup and mix well. Now transfer this mixture to the ghee coated tray and level it with large spatula , let it set for 10 mins to the cool place (do not refrigerate). Step 5 - After it set break into the pieces and grind it in a grinder for the powder consistency. Step 6 - Lastly , transfer this mixture into the greased tray , level it with a spatula and make cuts on it. Once it has cooled down you can separate the pieces.
