1. Dry roast white sesame on low-medium flame. Roast for two-three minutes. Transfer on to a plate.
2. In a
kadhai, melt ghee. Add wheat flour and roast until slightly golden and fragrant. Switch off the gas and transfer the
atta on another plate.
3. Grind half the sesame you just roasted, and keep it aside.
4. In a pan melt jaggery and water. Once it softens, stir continuously and switch off the gas once done.
5. To this pan add wheat flour. Mix well.
6. Add both whole sesames and ground sesame to the mix. Combine everything well.
7. Now take out the mix onto a plate. Let it cool down a bit.