In a heavy bottom pan, kadhai or a non-stick pan toast the sesame seeds over the lowest heat setting until they become fragrant and golden in colour. Remove these from the pan and set aside
Chop the jaggery into small pieces or grate it into the pan you are using
Heat the jaggery over a low heat and melt it in the pan until it starts to bubble. Keep a glass of water beside the pot ready for testing the jaggery. Once the jaggery is bubbly, drop a small drop of the jaggery in the water. If it solidifies immediately, but upon pressing between two fingers it changes shape and flattens, the jaggery is ready
Lower the heat completely and add the sesame and poppy seeds to the pan. Use a spatula or wooden spoon to mix everything together to form one mixture
Add the cardamom and remove from the heat. Mix the cardamom through the mixture and set aside
Once the sesame mixture is cool enough for you to touch, spread some ghee over your hands and pick up a small piece of the mixture and roll into a ball. Work quickly - once the jaggery cools the mixture will harden completely. If you need to, gently reheat the mixture to warm the jaggery to make it pliable again
Let the balls set for at least 20 minutes to cool completely before serving