n 1. Heat a thick bottomed wide  pan on medium low heat. The pan should be properly heated before adding the seeds.nn 2. When hot,  add the sesame seeds and dry roast them till the rawness disappers and seeds are popping.nn 3. Take them out in a plate and allow them to cool.nn 4. Cut the jaggery into small pieces. Add it to a sauce pan, add 1/4 cup water and melt it on medium low heat.nn 5. When all the jaggery is melted  strain it (do not use plastic strainer)and again start boiling it on low heat.nn 6.  Let it boil till it becomes thick   and reaches a soft ball consistency. nn 7. To check the consistency take a bowl of  water, put few drops of the jaggery syrup,  if it forms  a  ball the syrup is ready.nn 8. Add the sesame seeds  and ghee to the jaggery and mix thoroughly. nn 9. Turn off the heat and take out the mixture  in a plate. Let it cool a bit.nn 10. Dip your hand in water and start making ladoo’s when the mixture is easy to handle.nn 11. Prepare all the ladoo’s in the same way and enjoy.nn  nn Note: Do not use powdered jaggery for this recipe.n