Sesame seeds - 1/2 cup,
Clarified butter (ghee) - 1 tsp,
Water - 1 tbsp,
Cardamom powder - 1/8 tsp
Slivered pistachio - 1 tsp,
Slivered almonds - 1 tsp,
Jaggery (gur) - 1/4 cup.
Dry roast sesame seeds over medium low flame until light golden color. Do not over roast sesame seeds. Let it cool down to room temperature.
Coarsely grind roasted sesame seeds in a mixer grinder with few pulses only.
In a pan add jaggery along with water.
On low to medium flame allow jaggery to melt completely. Stir constantly to prevent jaggery from burning. Check the consistency of jaggery by dropping couple of jaggery drops into cold water. Remove jaggery drop from water and check, it should be crunchy to break. If drop is not crunchy but chewy, then cook further to get right consistency.
Now stir in ground sesame seeds, cardamom powder and clarified butter. Put the flame on lowest possible. Mix well
Now transfer prepared mixture on to the greased baking mat.
Sprinkle some slivered almond and pistachio on top. Roll out thin or thick as per like with greased rolling pin. To get even shape and size brittle pieces, place cuts while rolled mixture is warm.
Let it cool down completely. Break into pieces and store in air tight container.
Greased working surface or parchment paper can be used in place of baking mat.
Adjust amount of jaggery and sesame seeds as per your taste.
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