Warm a dry heavy pan over medium-low heat. Add the makhana and roast 6 to 8 minutes, stirring often, until they smell toasty and a cooled piece snaps cleanly. Tip onto a plate.

Optional: in the same pan, dry-roast peanuts 2 to 3 minutes and sesame 30 to 45 seconds until fragrant. Set aside with the makhana. Keep everything warm and dry.

Grease the tray and the back of a spatula with ghee. Keep them next to the stove.

In the same pan, add 1 tablespoon ghee and the grated jaggery over medium-low heat. Stir as it melts into a smooth, bubbling syrup. Add the 2 tablespoons water only if the jaggery is dry and not melting evenly.

Cook 4 to 7 minutes, stirring often, until the syrup thickens and reaches firm soft-ball stage: a drop in a bowl of cold water should form a soft ball that holds its shape and does not flatten into a puddle. It should look glossy and slightly darker, not burnt.

Turn off the heat. Stir in cardamom and the pinch of salt.

Immediately add the warm roasted makhana (and optional peanuts, sesame, or nuts). Fold quickly so every piece gets a thin jaggery coat. Work for 20 to 30 seconds. Do not overmix or the syrup cools and clumps.

Scrape the mix onto the greased tray. Press firmly into an even layer about 1/2 inch (1.25 cm) thick with the greased spatula. Score into squares while still warm and pliable.

Let the slab cool completely at room temperature, 30 to 45 minutes, until hard. Break or cut along the score lines.

Store only after the pieces are fully cool and dry to the touch.