Heat sugar in a very thick pan.
Stir gently, to make sure it melts evenly.
When fully melted, add in sesame and cardamom, mix.
Take off fire, mix well, by holding pan down, and folding with a spatula.
Grease hands generously with oil, take a blob at a time.
Mould over diya mould as for chocolate cereal diyas.
Repeat for all mixture, while it is still hot and mouldable.
Allow to cool and stiffen, before prying out.
Fill if desired with chocolate curls or transparent sweetened gelatine, in put wicks.
