1. Heat a pan and roast sesame seeds for 5 minutes till little brown in color. Take out and keep aside. 
2. Take a food processor or mixer and add roasted sesame seeds, jaggery powder, and 1/2 tsp salt to taste. 
3. Grind into a coarse powder. Keep aside. 
4. Take a bowl and add the roasted sesame powder. Now add 4 tbsp melted vegan butter. 
5. Add rose water. 
6. Now mix them nicely and make a coarse paste. 
7. Now place parchment paper in a muffin tray. First, add the sesame mixture. 
8. Then with the help of a pestle or spoon press it nicely. 
9. Prepare six sections of the tray like this. 
10. Now add vegan butter or coconut oil to the dark chocolate chips. 
11. Melt in microwave for 30 seconds. Then take out the mix. 
12. Again melt in the microwave for 30 seconds. Take out and mix till it forms a semi-liquid state. Note: I have used vegan butter as well as a little coconut oil because only vegan butter will not help to form a liquid state. 
13. Now pour the chocolate above the sesame mixture. Tap it to make it even. 
14. Pour on all six portions. 
15. Now tap gently till the liquid chocolate settles evenly. 
16. Now decorate with silver balls, pumpkin seeds, rose petals, and raw white sesame seeds. 
17. Now refrigerate it for 1 hour and they are ready to be served.
     

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