Til Gud Mewa Ladoo (Sesame Jaggery Nut Sweets)

In a nonstick wok, roast sesame seeds (til) over medium heat until slightly toasted and golden in color, stirring continuously to prevent burning, about 2 minutes. Set aside in a bowl.

If using nuts, lightly roast the nuts for 2-3 minutes. Set aside in the same bowl with the roasted sesame seeds. (If using raisins or any dry berry, simply mix them into the bowl.)

In the same wok over medium flame, addwater, jaggery and stir to make a smooth paste, about 3-4 minutes.

While the jaggery is still cooking, add butter/ghee and let it bubble for an additional minute. Add cardamom powder, roasted sesame seeds, dry fruit and/or nuts, and mix well. Stir everything together for 2 minutes over low heat and then turn off the heat.

Rub oil on both hands and, while the mixture is still warm to touch, make the ladoo/laddu. (I made 20 medium size ladoo.) Transfer to a serving dish and serve fresh.

These can be stored in a cool dry place or in fridge for up to 1 month.