Wash and rinse the sesame until the water runs clear (about a couple of times will suffice). Place it on a sieve or a clean kitchen cloth to drain off excess water or pat it dry.

When it is still a bit damp, transfer it onto a tawa and dry roast it on a slow flame. Ensure that the flame is low or else the seeds will begin to pop/splutter which should be avoided. Dry roast for about a couple of minutes and then transfer into a grinder and powder it coarsely. Add half the powdered jaggery, 1 cup of water and grind it to a smooth paste (as fine as possible)

Transfer the paste into a large pan, add the remaining jaggery and water and stir until the jaggery dissolves completely. Add powdered cardamom and mix.

Serve chilled - you may strain the mixture or leave it as it is.