Heat up a pan and add 2 cups of sesame seeds, roast them until light brown in color. When the seeds starts crackling, switch off the flame and transfer them into a bowl.

Add two cups of jaggary into pan, add 1/2 cup of water(do not add too much water). Stir continuously on medium flame until jaggary melts and starts bubbling.

Boil the jaggary syrup on medium flame until it thickens and turns glossy.

To check the jaggary syrup, drop few drops of syrup in cold water, let it cool for a minute. If the drop turn into hard candy and easily break into pieces that means syrup is done. Immediately turn off the flame. If the syrup drop is look like rubbery(forming strings when stretched) and chewy that means syrup needs to cook for few more minutes.

Now, add 1/4 tsp of baking powder into syrup and mix it well.

Finally, add roasted sesame seeds and 1/4 cup of ghee and mix it quickly.

Pour the mixture over butter paper or a greased steel plate. Quickly roll it into 1/4 inch of thickness. Let it cool completely. Til Chikki is ready. If you want cut it into desired shape.

When the chikki is cooled completely, remove it from butter paper and make pieces and put them into grinding jar. Grind it in a coarse powder.

Take out into bowl and add 1/2 tbsp of cardamom powder. Mix everything well.

Put the mixture into greased tray(Use butter paper to make it more easy), spread it evenly. Add some chopped pistachio (or almonds) on it.

Now, take a flat surface bowl and press it hard, level it. Cut into pieces. Let them set for an hour. Til Gajak is ready. Enjoy with friends and family.