Add the sesame seeds to a heavy bottom pan. Roast on medium heat for 5 mins until they are light brown and aromatic. Take out the sesame seeds in a bowl and keep them aside.
In the same pan, add sugar and ghee. Stir in cardamom powder and salt. Cook on medium-low heat stirring frequently, until the sugar melts completely. Initially, the sugar will start to crystalize, keep mixing and breaking up the lumps as it then slowly start to melt to form syrup. Keep stirring all the time during the process. Takes about 6 to 8 minutes.
Once the syrup is ready, turn the heat to low and add the roasted sesame seeds and quickly mix them in.
Quickly and carefully pour the mixture on a parchment paper-lined surface. Spread it as thin as you can using a clean silicon spatula and by patting it to form an even layer while it's hot. Do not wait too long as the mixture will start to harden, it is easier to spread the mixture into a thin layer while it’s hot.Tip – You can also use a rolling pin to roll it thin. Just make sure that you apply lots of ghee or oil to the rolling pin so the mixture does not stick to it. Once again this step has to be done rather quickly as you want to cut it into pieces while it’s still warm.
Next, while the rolled mixture is still hot/warm, using a pizza cutter or knife make diamond or square shaped cuts to form the crisps. Allow them to cool and then lift them from the parchment and break along the lines.
Let them completely cool and then store in an airtight container