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Gajak

The harvest season is here and so is the time to indulge in some saccharine delights and mouth-watering delicacies on Makar Sankranti and Lohri. The festival of Lohri is celebrated with delicious food along with fun and frolic. Apart from main course, sweets like Gajak, jalebis, chikis, ladoos and pinnis are also much savoured on Lohri.

There are so many types of gajak. Such as Til Gajak, Mungfali Gajak, Roll Gajak, Mungfali Laccha etc. Til Gajak comes in small thin slabs. You can make it plain or which garnishing with pista and other nuts.

Ingredients:Gajak

1 cup sesame seeds toasted lightly
1 cup jaggery
3 tbsp ghee
1/2 teaspoon cardamom powder
1/2 cup water
1/4 cup cashew nuts

Method:

Put the jiggery and water in a pan and melt to form thick syrup. To test if it is done drop a little into a bowl of chilled water.
If it forms a ball the syrup is ready. If not, cook some more. Add the toasted sesame seeds to the syrup and mix well. Add cashew nuts. Mix it well. Add little ghee and cardamom powder in it. Stear continuously and mix well.
Grease a tray with a little ghee and pour the jiggery-sesame mix on to it. Flatten and spread the mix over the plate. Allow to harden and then break into pieces. Store the gajak in an air-tight container.

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