Roast 250 grams of sesame seeds (til) in a pan on low flame until they turn golden brown. Keep stirring to avoid burning.
In another pan, add 150 grams of jaggery (gur) and 1/4 cup of water. Heat it on a low flame until the jaggery melts completely.
Increase the flame to medium and cook until the syrup reaches a hard ball consistency. To test, drop a little syrup into a bowl of cold water; it should solidify immediately.
Turn off the flame and quickly add the roasted sesame seeds to the jaggery syrup. Mix well to ensure all the sesame seeds are coated with the syrup.
Pour the mixture onto a greased platform or a rolling board. Using a greased rolling pin, roll it out to your desired thickness.
While still warm, cut the rolled out mixture into squares or diamonds with a greased knife.
Allow the Til Patti to cool completely. Once cooled, it will become crisp.
Store the Til Patti in an airtight container to keep it fresh.