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Getting that perfect crunch can be difficult while making gajak. So, make sure you soak sesame seeds before dry roasting them for that perfect crunch, flavour and aroma.
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Gajak is said to have originated from Morena, Madhya Pradesh, but is a very popular sweet all over North India and at Lohri, it is sent along with rewari to married daughters from her "Maayeka", meaning maternal home.
- Sugar (2 cups)
- Sesame seeds (safed til) (1/2 cup)
- Cashew nuts (kaju) (1/4 cup)
- Water (2-4 tbsp)
- Clarified butter (ghee) (3 tbsp)
- Clean sesame seeds to remove dirt and grit. Soak them in water for 15–20 mins.
- Drain and allow to dry on a clean cloth or napkin.
- Grease a tray or plate with ghee and set aside.
- Heat a heavy-bottom pan and toast dry sesame seeds for 4–6 mins until they are aromatic.
- Remove from the flame and let them cool.
- Combine sugar, ghee and water. Cook for 5–6 mins until the mix turns into a thick syrup.
- Take it off the flame, add sesame seeds and cashew nuts, working quickly.
- Spread the mixture onto a greased plate and using a rubber spatula or bottom of a katori, spread the mixture evenly.
- While the mixture is still hot, cut it into medium-sized squares and let them cool.
- When cool, gently separate the gajak into pieces.
- Store in an airtight container for up to a month or two.