Gajak

Gajak (Sesame Brittle)

Gajak is a crisp, sweet sesame brittle widely enjoyed across North India during Makar Sankranti and winter months, when warm sesame and jaggery are especially prized. This version uses til (white sesame) bound with melted jaggery for a deeply aromatic, traditional taste.

Prep

10 min

Cook

25 min

Total

35 min

Serves

8

Difficulty

Easy

Recipe ingredients

• •250 g (8.8 oz / about 1¾ cups) white sesame seeds (til), raw, unhulled for traditional flavor; hulled works for milder taste
• •200 g (7 oz / about 1 cup firmly packed) jaggery (gur), unrefined cane jaggery preferred; dark brown sugar can substitute but flavor will differ
• •30 ml (2 tbsp) ghee, plus extra for greasing
• •60 ml (¼ cup) water
• •1 g (¼ tsp) cardamom powder, optional, for fragrance
• •1 g (¼ tsp) dry ginger powder (saunth), optional, traditional warming spice

Steps

1. 1 Dry-roast the sesame seeds in a heavy pan over medium-low heat, stirring constantly, until they turn lightly golden and smell nutty, 4–6 minutes. Do not walk away — they scorch quickly. Transfer to a bowl and set aside.
2. 2 Lightly grease a flat surface (a marble slab, large steel plate, or the back of a baking tray) and a rolling pin with ghee.
3. 3 In a heavy pan, combine the jaggery and water. Heat over medium, stirring, until the jaggery dissolves completely, then bring to a boil.
4. 4 Cook the syrup until it reaches the hard-ball stage: a small drop dropped into cold water forms a firm, brittle ball that cracks when bitten (about 125–130 °C / 257–266 °F on a candy thermometer). This takes roughly 8–12 minutes; skim foam if desired.
5. 5 Reduce the heat to low, stir in the ghee, cardamom powder, and dry ginger powder if using.
6. 6 Add the roasted sesame seeds all at once and stir quickly but thoroughly so every seed is coated — you have less than a minute before the mixture begins to set.
7. 7 Immediately pour the mixture onto the greased surface. Using the greased rolling pin, press it out into a thin, even round or rectangle about 5–7 mm (¼ inch) thick.
8. 8 While still warm but beginning to firm (about 30–60 seconds), score or cut into diamonds or squares with a greased knife. If you wait until fully cold it will shatter unevenly.
9. 9 Let cool completely on the surface, then break along the score lines. Store in an airtight container at room temperature for up to 3 weeks; in humid climates, keep in a dry, airtight tin and consume within 10 days.