Sesame Chikki (Sesame Brittle)

Ingredients

• 1 cup Sesame seeds (White sesame seeds. Quantity estimated based on 1:1 ratio mentioned in text.)
• 1 cup Jaggery (Gur) (Chopped or grated. Quantity estimated based on 'same weight' instruction in text.)
• 1 teaspoon Ghee (For greasing the board and rolling pin. Quantity estimated.)

Instructions

1. 1Dry roast the sesame seeds in a pan over medium heat until they become light golden and aromatic. Remove from the pan and set aside to cool.
2. 2Grease a flat wooden board (patiya) and a rolling pin (velan) with a little ghee to prevent sticking.
3. 3In a heavy-bottomed pan, melt the jaggery over medium-low heat. Cook, stirring constantly, until the jaggery melts completely and bubbles. Cook until it reaches the hard-ball stage (a drop in cold water should form a hard ball that snaps, not stretches).
4. 4Turn off the heat. Immediately add the roasted sesame seeds to the melted jaggery and mix quickly until well combined.
5. 5Pour the mixture onto the greased board. As noted in the original text, if you roll it while it is piping hot, it will stick to the rolling pin. Allow it to cool for just a minute or two until it sets slightly but is still warm and pliable.
6. 6Roll the mixture out to about 1/2 inch thickness. Allow it to cool completely. Once fully cold and hard, cut or break it into small square pieces. Use a flat spatula (tavatha) to lift the pieces off the board.