1. Heat a small pan over medium heat.

2. Add the sesame seeds to the pan and roast them for 2-3 minutes, or until they turn light golden brown and become fragrant. Stir frequently to prevent burning.

3. Remove the roasted sesame seeds from the pan and keep them aside.

4. In the same pan, add the grated jaggery and ghee and cook over low heat, stirring continuously, until the jaggery melts and forms a syrup. This will take about 2-3 minutes.

5. Once the jaggery syrup has melted, turn off the heat and add the roasted sesame seeds to the pan. Mix well to combine.

6. Grease a small plate or tray with ghee and pour the hot sesame-jaggery mixture onto it. Use a spatula to spread the mixture evenly on the plate or tray.

7. Allow the mixture to cool for a few minutes, then cut it into desired shapes using a sharp knife.

8. Let the til chikki cool completely, then remove it from the plate or tray and store it in an airtight container.