Sesame Chikki

Directions

1. 1
   Liberally coat a large baking sheet and a rolling pin with the ghee/butter.
2. 2
   Toast the sesame seeds in a wide frying pan over medium low till light and golden.
3. 3
   In a saucepan (nonstick works best) over medium heat, melt the sugar, stirring constantly with a wooden spoon to avoid clumps of burned sugar.
4. 4
   As soon as it reaches a light, glossy caramel color (a light coca cola color), about 10 minutes, add the sesame seeds and powdered cardamom.
5. 5
   Stir to combine.
6. 6
   Working swiftly, pour mixture onto your greased baking sheet.
7. 7
   With the greased rolling pin, spread to a thinness of about 1/4 inch.
8. 8
   Cool completely.
9. 9
   Break apart into pieces.
10. 10
    Notes: I like to powder cardamom using a small coffee grinder.
11. 11
    I have two, one to grind coffee beans, the other being a spice grinder.
12. 12
    Just put the pod into the grinder and pulse until you reach a fine powder.
13. 13
    For clean neat squares of chikki, score straight lines up and down with a knife in a checkerboard pattern while it is still warm and just break along those formed lines after it cools.