• In a pan, slightly roast the sesame seeds on medium heat. Remove and set aside to cool.
• In a saucepan, heat ghee and jaggery on a very low flame.
• Add cardamom powder and saffron threads next.
• Don’t stir the mixture but swirl the pan for even cooking and caramelizing.
• Now, take the jaggery mixture off the heat and quickly add roasted sesame seeds and mix until they are coated well.
• Spread the mixture on a flat tray and flatten it using a rolling pin or spatula for desired thickness.
• Let it cool completely. Cut it into desired sizes and shapes and store it in airtight containers.

Power tips and variations:

• You can use a rolling pin to spread the mixture. Ensure you apply little ghee to the rolling pin while doing this.
• Roast the sesame seeds on a slow flame to ensure it doesn't burn.
• You can also use pumpkin seeds and coconut flakes for variation.

• Dry roast the sesame seeds and keep them aside to cool.
• Prepare a thick mixture for Gajak. Combine jaggery and ghee with two tablespoons of water, and cook on medium heat until it turns syrupy.
• Take the mixture off the stove and fold in the roasted sesame seeds and nut powder.
• Mix well and then transfer the mix to a tray. Grease it with ghee and level it with a large flat spatula.
• Cut as per the choice of shape and serve!

Power tips and variations:

• You can use slightly brown or black sesame seeds too.
• Add chopped nuts, pumpkin seeds, and flax seeds for variation.
• Ensure you do not overcook or undercook the jaggery, as the chikki may turn hard and become difficult to chew.