September 12, 2007
1.Roast sesame on low flame stirring continuously to avoid it from spluttering out of the pan. 2.Boil jaggery in 1/2 cup water to form thick syrup. 3.When done, check its consistency by putting a drop of the syrup in a dish of cold water. If the drop stays firm the consistency is right. 4.Add the roasted sesame to the syrup. On a rolling board, spread a film of oil and spread the sesame-jaggery mixture. 5.Flatten it to 1 cm thickness. When the mixture is sufficiently cooled, cut into square pieces. Store in an airtight container.