Dry roast sesame seeds until aromatic and golden. Reserve ½ cup; coarsely pulse the rest once cooled.

Sauté mawa for 3 minutes until soft.

Add jaggery and stir over low heat until completely melted.

Fold in the ground sesame, a spoonful of whole seeds, and cardamom. Cook for 6–8 minutes until the mixture thickens into a non-sticky, pliable mass.

Sprinkle the remaining whole sesame seeds on parchment paper.

Place the warm mixture on top and roll into a ¼-inch thick rectangle using a ghee-greased rolling pin.

Top with chopped nuts and press gently.

Roll tightly into a log using the parchment paper. Wrap in cling film and refrigerate for 3–4 hours.

Slice with a sharp knife. Store refrigerated for 2–3 days.