Til Ke Laddu (Sesame and Jaggery Balls)

Steps

1. Dry roast the sesame seeds in a pan over low to medium heat, stirring often, until they smell nutty and start to splutter, about 4 to 5 minutes.
2. Tip the sesame seeds onto a plate to cool, taking care not to over-roast them or they turn bitter.
3. Lightly crush the roasted peanuts with a rolling pin or mortar and pestle into coarse pieces, not a fine powder.
4. Set aside 2 tablespoons of the sesame seeds, then grind the rest in a food processor to a coarse powder.
5. Add the grated jaggery and cardamom powder, then pulse until the mixture begins to release its oils.
6. If the mixture still looks dry, add the ghee and process again until it clumps together and looks slightly greasy.
7. Mix in the crushed peanuts and the reserved whole sesame seeds until everything is evenly combined.
8. Take small portions and press them firmly between your palms to shape into balls, making about 12.
9. Let the laddu cool completely, then store in an airtight jar and handle them with dry hands.