| • | Heat a pan and roast sesame seeds on low heat.
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| • | Keep stirring constantly to avoid it from spluttering.
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| • | After roasting, let it cool and then pound them.
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| • | Prepare a thick syrup of jaggery by boiling it with 1/2 cup water over low flame.
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| • | Take out the roasted sesame from the pan and add it to the syrup.
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| • | Spread a thin layer of oil on a rolling board.
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| • | Spread the sesame-jaggery mixture over oil film. Press it to 1 cm thickness.
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| • | Cool the mixture sufficiently and cut into square pieces.
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| • | Til Gajak is ready.
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| • | Keep it in an airtight container. |
