Sesame Chikki

Liberally coat a large baking sheet and a rolling pin with the ghee/butter.

Toast the sesame seeds in a wide frying pan over medium low till light and golden.

In a saucepan (nonstick works best) over medium heat, melt the sugar, stirring constantly with a wooden spoon to avoid clumps of burned sugar. 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. Stir to combine.

Working swiftly, pour mixture onto your greased baking sheet. With the greased rolling pin, spread to a thinness of about 1/4 inch. Cool completely. Break apart into pieces.

Notes:
I like to powder cardamom using a small coffee grinder. I have two, one to grind coffee beans, the other being a spice grinder. Just put the pod into the grinder and pulse until you reach a fine powder.

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.