Grease a steel thali with good amount of desi ghee. Keep aside.

Take water and jaggery in a non stick or heavy bottomed pan.

Cook on low heat while stirring continuously otherwise jaggery may burn.

Soon the jaggery will completely melt and turn into a syrup.

After 10 minutes of cooking, drop bit of jaggery in a small bowl carrying water.

Then stretch it. As it was stretching like a rubber, which means jaggery is not properly cooked. Cook for more time.

Now after 5 mins, repeat the same process and this time jaggery is not stretching, rather has turned hard like candy. It's a sign that jaggery is properly cooked.

Add desi ghee and cardamom powder. Mix.

Immediately drop this hot jaggery on that greased thali.

As the jaggery is extremely hot, over and over (ulat - palat) this thin jaggery syrup with the spatula itself.

Once you feel jaggery is touchable, start stretching and folding it with lightly watery hands.

Repeat this process for 6-7 minutes. Stretch - fold- stretch fold and so on. It is very easy to do as long as jaggery is warm.

Once jaggery turns cool, it will be hard to stretch. At this stage, stretch the jaggery into a long rope one last time.

Cut into small pieces with greased scissors but make sure the plate in which these pieces are falling must be greased otherwise jaggery pieces will stick there. Keep them aside.

Now take white sesame seeds in heavy bottomed pan and start roasting them on low heat.

In 5-6 minutes, their colour will slightly change.

Switch off the heat.

Make sure the base of the pan is completely covered with the sesame seeds.

Add those small jaggery pieces into warm sesame seeds.

Just toss them so that sesame seeds get coated on jaggery pieces.

Take the pieces out and gently press them to flatten.

Once they cool completely, our til gur rawari is ready. Enjoy.