Til ladoo

Method

1. 1 Roast black sesame seeds in a dry pan until they pop slightly, then let them cool.
2. 2 Grind half of the sesame seeds coarsely and leave the other half as is.
3. 3 Cook the palm sugar with ghee until it bubbles vigorously and forms firm threads in cold water.
4. 4 Mix sesame seeds, crushed peanuts, and shredded coconut into hot honey, then stir quickly over medium heat.
5. 5 While still hot, form a round ball with your hands and rub in the ghee; it will harden into a solid mass as it cools.
6. 6 Let it cool for 15 minutes to firm up; this version is made into balls, not rolled into bars.

With an appliance

• Microwave 31 min

  Replace step 3: microwave the palm sugar and ghee in a glass pot at 800 W for 2 minutes, then add 15-second intervals to 125–128 degrees, test with a drop to check for firmness; this is faster, about 4 minutes, and you don't need to monitor the heat. Mix in the sesame seeds and form into balls from steps 4–5 while still hot, as microwaves don't extend the pliability needed for shaping.