Dry roast the sesame seeds until light brown in colour, allow to cool. Grind to coarse powder. Set aside.
Cover a plate with an aluminium foil, spread ghee on it. Set aside.
Heat water in a heavy-bottom frying pan, add sugar, cook on a high flame for five minutes. Stir continuously, lower flame, add baking soda, stir well, add powdered sesame seeds, cook for 2 minutes. Mix well and turn off stove.
Spread the hot thick and sticky mixture on the aluminium foil.
Allow to cool naturally.
After an hour, cut the big cake into small pieces with the help of a hot knife.
A delicious sweet is ready.
Store it in airtight container. It can be used for one month.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.