Sesame (Til) Ladoo

Toast ½ cup unsweetened desiccated or shredded coconut in a medium dry skillet over medium heat, stirring often with a wooden spoon or heatproof rubber spatula, until golden brown and fragrant, about 3 minutes. Transfer to a plate and let cool.

Toast ⅔ cup raw sesame seeds in same pan over medium heat, stirring occasionally, until golden brown and fragrant, about 4 minutes. Transfer to plate with coconut and let cool.

Toast ½ cup unsalted roasted peanuts in same pan over medium until golden brown, about 2 minutes. Transfer to a cutting board and let cool, then coarsely chop.

Cook 1 cup (packed; 200 g) dark brown sugar or jaggery powder, ¼ cup ghee or clarified butter, and 2 Tbsp. water in a saucepan over low heat, whisking constantly, until sugar is dissolved.

Fit a candy thermometer onto pan and continue to cook, whisking constantly, until mixture is just shy of 240° (soft ball stage), about 4 minutes for brown sugar and 15–17 minutes for jaggery. (Alternatively, you can skip the thermometer and test doneness by placing a drop of mixture in a small bowl of ice water; it should coalesce into a pliable, sticky ball that you can mold with your fingers.) Immediately remove from heat and whisk in 1 tsp. ground cardamom and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Add coconut, sesame seeds, and peanuts and quickly mix with a heatproof rubber spatula until evenly coated.

Lightly oil your hands with vegetable oil. Using a tablespoon and working one at a time, scoop out portions of hot ladoo mixture about the size of a large walnut and form into balls. (be careful as these will be hot; wear food grade gloves if desired). Arrange on a parchment-lined baking sheet and let cool before serving. Do Ahead: Ladoo can be made 1 week ahead. Layer in an airtight container between sheets of parchment paper; cover and chill. Bring to room temperature before serving.