Rewari

Method

1. 1 Heat sugar with water and lemon juice to 138 degrees, then pour onto a stone surface and brush with ghee.
2. 2 Fold and stretch the sugar block repeatedly until it turns white and becomes pliable.
3. 3 Roll the mass into strands, then cut them into small, pea-sized pieces.
4. 4 Roast the sesame seeds, then spread them thickly on a tray and roll each seed in sugar until it is completely coated.
5. 5 Rolling the seeds while they are still warm and sticky will help them adhere; if they cool down, the sesame seeds will fall off.
6. 6 Let the seeds harden for 20 minutes, then mix in the grated palm sugar and cardamom.

With an appliance

• Microwave 39 min

  Replace step 1: swirl sugar, water, and lemon in a tall glass pitcher at 900 W for 4 minutes, then use a 15-second interval to bring it to exactly 138 degrees; reduce cooking time to about 6 minutes and the syrup will crystallize less because there is no stirring. The white pulling, cutting, and sesame rolling in steps 2–6 must still be done while the candy is still warm.