- 550 g jaggery (see Note), grated, or palm sugar
- 220 g (1⅔ cups) sesame seeds, toasted
- 1 tsp ground cardamom
- 120 g ghee
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time: 4 hours
Place jaggery and 250 ml water over medium heat. Stir until sugar dissolves. Bring to the boil. Cook, without stirring, for 5 minutes or until mixture reaches 135˚C on a sugar thermometer. Stir in remaining ingredients.
Pour into a lined 20 cm x 30 cm slice pan. Stand for 4 hours or until firm. Cut into 25 pieces. Store for up to 2 weeks.
• From some delis, spice and Asian food shops.
As seen in Feast Magazine, Issue 17, pg55.