Using a little ghee or butter, brush the thali/pan you will set the chikki in - you must do this step now as once the mixture is hot and ready we don’t want to waste time as it starts to set fast.

We then toast the sesame seeds in a heavy bottom pan on low to medium heat. Once you smell the seeds, take them off the heat and transfer to a plate.

In the same pan add the jaggery and let it melt on low heat. Once the mixture is liquid we want to cook it for 3-4 minutes on low to medium heat, it will bubble up, make sure to stir it.

We will do a water test to check the temperature of the jaggery, drop a little of the hot jaggery into a glass of room temperature water, if the mixture gets hard it means the jaggery has reached hard ball consistency, if the mixture is soft it means the jaggery is at soft ball consistency, if the mixture dissolves in the water it is not hot enough and needs to be cooked much longer.

Take it off the heat once the jaggery is at hard ball consistency and add the toasted sesame seeds, pinch of salt into the pan.

Working quickly stir the mixture around until we coated and transfer to the thali, spread it out as evenly as possible and before it sets while still warm, cut into squares.

Let this cool completely for a couple of hours at room temperature.

Once cooled, break apart into pieces and serve with masala chai.