Line the baking tray with parchment paper and keep it beside the stove for immediate use.

Measure 3 cups makhana (fox nuts), 1/2 cup jaggery, 1 tablespoon sesame seeds, and 1 tablespoon ghee.

Heat 1 tablespoon ghee in a heavy pan over low heat. Add the 3 cups makhana (fox nuts).

Roast the makhana (fox nuts) for 4 to 5 minutes, stirring continuously, until crisp and lightly toasted.

Add the 1 tablespoon sesame seeds and stir for 30 seconds. Remove the roasted makhana mixture from the pan.

Add the 1/2 cup jaggery to the same pan over low heat. Stir until the jaggery melts and begins bubbling.

Immediately add the roasted makhana mixture to the bubbling jaggery. Switch off the gas stove.

Stir quickly until every makhana (fox nut) is coated with jaggery. Transfer the mixture immediately onto the lined baking tray.

Spread the coated makhana into a single layer. Let it cool completely for about 10 minutes.

Break apart any clusters and serve the cooled Gud Makhana.