| • | Heat a cooking pan and roast sesame seed on low heat.
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| • | Keep stirring constantly to avoid it from spluttering.
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| • | After roasting, allow it cool and then pound them.
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| • | Prepare a thick syrup of jaggary by boiling it with 1/2 cup water all over low flame.
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| • | Take aside the roasted sesame from the cooking pan and add it to the syrup.
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| • | Spread a slim layer of oil on a rolling board.
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| • | Spread the sesame-jaggery mixture all over oil film. Press it to 1 cm thickness.
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| • | Cool the mixture sufficiently and cut down into square pieces.
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| • | Til Gajak is ready.
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| • | Keep it in an airtight container.
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