Add white sesame seeds in a heavy bottomed pan and dry roast while stirring continuously on low heat.

After 6-7 minutes they will turn aromatic and begin to change their colour. Remove them from the heat and leave them to cool down completely.

Till the time they are cooling, grease a butter paper and rolling pin (belan) with desi ghee. Also chop the nuts in case you are using them. You have to make all these preparations beforehand because once you will begin to cook jaggery, you will not get the time.

By now, the sesame seeds have turned completely cool. Add them to a grinder jar and grind to a coarse powder. Remember, course, not fine powder.

Take them too out in a bowl because later you will not get the time to take them out, especially those stuck around the grinder jar blade. Keep them aside.

Now take jaggery, sugar, water and desi ghee in a heavy bottomed or non stick pan.

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

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

After 7-8 minutes of cooking, drop bit of jaggery in a small bowl carrying water.

Then stretch it. As it very sluggish and I am unable to hold it even,, which means jaggery is not properly cooked. Cook for more time.

Now after 5 mins, repeat the same process and this time jaggery is stretching like a rubber. It's a sign that jaggery is properly cooked.

From now onwards, you have to be really quick. Switch off the heat and immediately add coarse powder of sesame seeds.

Mix well with fast hand.

Drop this mixture on a greased butter paper.

Start beating it with the greased rolling pin.

As the mixture is extremely hot, over and over (ulat - palat) this mixture with the spatula occasionally.

In about 2 minutes of beating, this mixture will begin to cook down.

Immediately flatten it, shape it, place chopped nuts all over the surface.

Roll with the rolling pin gently.

While it is warm, cut into pieces of desired size and them let it cool down completely.

Our tilkut is ready. Enjoy.