Pound the sesame seeds with a mortar and
pestle. Pound a little at a time until the seeds are crushed and oily.
Pour into a bowl. Grate the palm sugar. Add to the pounded sesame seeds
and add a little salt to taste. Mix with hands. Knead until the mixture
holds together. Make balls the size of a large marble from the mixture.
Wrap these balls in rectangular pieces of greaseproof paper. Serve at
the end of a curry meal as desserts.
