Summary: Prepare sesame gajak in an easy way at home
Gajak is a popular Indian sweet, made from sesame seeds and jaggery. It tastes wonderful and is beneficial for health. When prepared properly, it remains crispy and safe for a long time.
Gajak Recipe: Gajak is one of the most popular and nutritious Indian sweets, which is traditionally eaten especially in winters. It is made from sesame and jaggery, which is not only delicious in taste but is also considered beneficial for health. Making Gajak takes some effort, but when made properly it turns out to be crispy, sweet and crunchy. It is easy to make at home and it also remains safe for a long time. So let us know how to make it.
- 250 Gram Jaggery
- 250 Gram mole
- 2 spoon Ghee
- 1 spoon cardamom powder
- 1/4 cup dry fruits chopped up
Step 1: Roasting Sesame Seeds
Heat a heavy bottomed pan on medium flame, add sesame seeds and fry while stirring continuously until it becomes light golden and aromatic; When it starts crackling, take it out and let it cool.
Step 2: Coarsely grind sesame seeds
Keep aside 2 tablespoons of the cooled sesame seeds and grind the rest into a mixer for 2–3 seconds until slightly coarse; It does not have to be made into a fine powder.
Step 3: Making Jaggery Syrup
Heat ghee in a pan, add jaggery and let it melt on low flame; Add water and stir continuously so that the jaggery does not burn.
Step 4: Checking the Syrup
When the jaggery starts appearing thick and foaming, then check by putting a few drops in a bowl of cold water; If the jaggery hardens and breaks like toffee, then the syrup is ready.
Step 5: Adding sesame seeds and nuts
Turn off the gas and add cardamom powder and baking soda to the syrup; Immediately add coarse sesame seeds, whole sesame seeds and chopped nuts and mix vigorously.
Step 6: Setting up the device
Grease the reverse surface of a plate or disc with ghee and spread the hot mixture there; Do not touch with hands as the mixture is very hot.
Step 7: Rolling out Gajak
Apply ghee on the rolling pin and slowly roll the mixture to the desired thickness.
Step 8: Cutting the Gajak
When the gajak is slightly hot, mark the desired shape with a knife or pizza cutter and leave until it cools completely.
Step 9: Prepare Gajak
When cool, break into pieces; Now the Gajak is ready to serve and can be stored in an airtight container for several weeks.
- While making Gajak, do not roast the sesame seeds too much, otherwise its taste may become bitter.
- Melt the jaggery syrup on low flame and keep stirring it continuously to avoid burning.
- The mixture will be very hot when adding the nuts and sesame seeds, so mix it quickly and do not touch it. While rolling Gajak, apply some ghee on the rolling pin and surface so that the mixture does not stick.
- After cutting, let the gajak cool completely, only then it will break into pieces easily. If you want to keep it for a longer period, keep it in an airtight container and protect it from direct sunlight or moisture.
- Roll out the Gajak and cut it only when it is slightly hot, so that its crispness remains.