Steps for preparation

Grease the back of a sheet pan and a rolling pin with ghee and set aside.
Heat a wide, heavy-bottomed skillet over medium-low heat for 1 to 2 minutes. Add the ghee, jaggery and 1 tablespoon water and stir well to combine. Cook, stirring occasionally, until the caramel starts to brown and reaches 300 degrees on an instant-read or candy thermometer, about 8 to 10 minutes.
As soon as you reach 300 degrees, remove pan from the heat and quickly fold in the peanuts (and any fine powder from chopping), both types of sesame seeds, the salt and cardamom, if using, and stir until well combined.
Immediately turn the mass out onto the back of the sheet pan and roll to an even 1/4-inch thickness, keeping the sides as straight as possible.
Let set until cool enough to handle but still pliable, about 3 to 4 minutes, and slide onto a cutting board. Cut into 2-by-2-inch pieces. (Alternatively, when fully cool, the brittle can be broken into uneven, rustic chunks.)
Let set completely until hard before serving. The flavours start to come together after it's been setting for 30 minutes, but it’s best after 45 minutes, or even 1 hour.