1. In a heavy saucepan, dry-roast the sesame seeds until light brown in color. Set aside.

2. Prepare syrup by adding ½ cup water to a heavy saucepan. Add the powdered jaggery and slowly bring to a boil. Now add the chopped coconut pieces. Simmer on a low heat until the syrup becomes thick and sticky. Add the roasted sesame seeds. Mix thoroughly.

3. Turn off the heat and quickly shape the mixture into small balls with your fingers. Store in an airtight container