Heat a non-stick pan and dry roast the sesame seeds for about 5 minutes.
Remove the seeds and keep them aside.
In the same pan, heat the Ghee and then add the Jaggery.
Mix it well and cook for a couple of minutes as you keep stirring.
Now, turn off the flame and add the roasted Sesame Seeds.
Mix well again.
Once the mixture is ready, transfer it over the back of a greased thali or any smooth stone surface.
Now, grease a rolling pin and roll out the mixture as thinly as possible.
Once done, use a knife to cut out square pieces from the rolled-out mixture.
Now let the Til Chikki cool down completely and store them in an air-tight container.