If using raw sesame seeds, dry roast over low heat, stirring, until lightly golden and fragrant. Set aside. Skip roasting if the seeds are already roasted.

Add coconut oil or ghee, chopped jaggery and the optional rose water to a pan. Heat over low heat, stirring until the jaggery melts, then continue cooking until it passes the cold-water test.

Drop a little syrup into a bowl of cold water. Let the sample cool, then check it: it should be firm and snap rather than bend or remain sticky. If it is soft, cook briefly and test again.

Turn off the heat and immediately stir in the toasted sesame seeds. Mix well.

If needed, rest the metal pan over a stable bowl of hot water to keep the mixture pliable. Keep water out of the mixture and handle the pan carefully.

Let the mixture cool just enough to handle safely while still pliable. Lightly grease your palms, shape small portions and flatten them. Do not handle hot syrup.

Cool completely before transferring to a clean, dry airtight jar.