Heat a flat pan and dry roast the sesame seeds on low flame until they turn light brown. Don’t burn them.
Switch off the gas/heat and transfer the roasted sesame seeds to a plate. Let them cool down. This is important, else the heat from the pan will burn the sesame seeds.
In the same flat pan, dry roast the grated coconut for 5 minutes on low flame. Switch off the gas and keep aside.
Heat a kadai. Add ghee and jaggery. Keep the gas / heat on low.
Slowly the jaggery will start bubbling. Let it bubble for 5 minutes on low flame.
To know if jaggery is done, take a small plate and add little water. Drop a drop of jaggery in it. If the melted jaggery does not stick to the plate and forms a non-sticky ball when touched by fingertips.
Now add roasted sesame seeds, dry roasted grated coconut and crushed cardamom.
Switch off the gas and mix all the ingredients together.
After mixing, let the sesame and jaggery mixture cool slightly.