Grease a tray 6”X 6” with little oil. You can also line the tray with parchment paper. Make sure the ends are hanging out a bit so its easier to lift the paper with the fudge easily.
Put the sesame seeds in a wide pan. Place the pan over low to medium heat. Stirring constantly, roast the sesame seeds till they begin to pop and you get the aroma.
Transfer the sesame seeds to a plate or tray and allow them to cool for 5-10 minutes.
Add sesame seeds and oil into a food processor.
Process the seeds till you get a coarse paste.
Add cocoa, nut powder, cinnamon and cardamom powders to the sesame paste in the food processor.
Process for a few seconds so that the other ingredients get mixed well into the paste.
Add jaggery to the wide pan. Place the pan over medium heat.
Mix the jaggery till it melts and it begins to bubble at the edges.
Add water or coconut milk and mix well. The mixture will become a bit frothy and will bubble.
Add the sesame seed paste.
Lower the heat and mix the jaggery and sesame seed paste fry well.
Transfer the fudge to the prepared tray.
Using a spatula or a small bowl, press gently and level out the fudge.
Allow the fudge to cool for 10 minutes.
Cut into squares, any size you desire.
Allow the fudge to set for 30 minutes.
Remove the chocolate sesame fudge from the tray and store in an airtight container.
The fudge stays fresh at room temperature for at least a week. If any is left after that store it in the fridge.