Til Gajak (Sesame Jaggery Gajak)

Instructions

1. Dry-roast the white sesame seeds in a heavy skillet over medium-low heat, stirring constantly, until they turn light golden, smell nutty and start to pop, 5 to 7 minutes. Spread on a plate to cool 10 minutes, then pound or pulse about half of them to a coarse crumble.
2. Grease a marble slab, steel counter or the back of a large sheet pan and a rolling pin with 2 teaspoons (10 g) of the ghee. Have heat-resistant gloves ready.
3. Put the jaggery, water and remaining ghee in a heavy saucepan over medium-low heat and stir until melted, 3 to 4 minutes. Clip on a candy thermometer.
4. Boil without stirring until the syrup reaches 270 to 280°F (132 to 138°C), the soft-crack stage, 6 to 8 minutes; a drop in cold water should form hard but slightly pliable threads.
5. Pour the syrup onto the greased surface and let it cool until a skin forms and the edges can be lifted, 1 to 2 minutes. Wearing greased heat-resistant gloves, fold the edges into the center, then pull and fold the mass repeatedly like taffy until it turns opaque and pale golden, 3 to 4 minutes.
6. Quickly flatten the pulled jaggery, scatter over the whole and crushed sesame and the ground green cardamom, and knead and fold until the seeds are evenly worked in.
7. Roll the mass with the greased rolling pin into a thin sheet about 3 mm (1/8 inch) thick; if it stiffens, warm it for 20 seconds in a 200°F (95°C) oven.
8. While still warm, cut into 24 squares with a greased knife, then leave to cool and crisp completely, about 30 minutes.