Hi Chefs!!
Til (white Sesame seeds), Mungfali (Peanuts), Dry Coconut, and Gud (Jaggery) all are winter foods and have high nutritional value. This food keeps us warm during winters. These are very versatile ingredients for any kind of dish - sweet or savory.
This recipe is a combination of these four – Gajak.
Gajak is a popular Indian sweet of north Indian states. During the winter season, one can find most of the shops loaded with many types of Gajak. A small piece of Gajak after meals not only satiates your sweet tooth but also helps in digestion.
Gur in the Gajak activates your digestive enzymes and helps in digestion. Til and Gud both are a rich source of Iron.
Til has high fiber content and unsaturated fats. It lubricates the intestines and helps in bowel movement – thus curing constipation. The combination of Gur and Til purifies the blood and brings a glow to the skin.
Peanuts are a good source of healthy fats, proteins, and fiber. They are rich in Vitamin E, Vitamin B, magnesium, potassium. Though they are high in calories but rich in nutrients and low in carbohydrates.
Dry Coconut is rich in nutrients like dietary fiber, copper, manganese. It has no trans fat and cholesterol. It is good for the heart and the functioning of the brain. It is rich in iron thus helps in preventing anemia. It has many minerals thus helps in preventing problems like arthritis, osteoporosis. It can be consumed on daily basis by all age groups as it has numerous benefits.
So let us not wait anymore …..and make this super delicious and healthy Gajak.
Til, Mungfali, dry Coconut, Gud Gajak:
Ingredients:
Til (sesame seeds) – 200 gm
Mungfali (peanuts) – 2 tbsp (roasted)
Dry Coconut – 3 tbsp (grated/peeled)
Pista (pistachio) - 2 tbsp (chopped)
Gud (jaggery) – 200 gm
Elaichi ( cardamom) powder – 1 tsp
Ghee (clarified butter) – 1 tbsp
How To Make Gajak:
1. Heat a pan and dry roast the Til on medium flame till it changes color.
2. Transfer it to a bowl and let it cool.
3. Meanwhile on a platform/board spread parchment/butter paper and grease it with ghee.
4. Once the Til are cooled, keep 3 tbsp aside for later use and coarsely grind the rest of the Til.
5. Heat a non-stick wok add 2 tbsp of water and add Gud to it.
6. Let the Gud melt on medium flame, keep stirring in between.
7. Add ghee to it.
8. Once it completely melts, check the syrup by adding a few drops of it in cold water.
9. If the syrup is sticky then keep stirring for a few more minutes
10. The syrup is ready if it hardens in water and becomes toffy like.
11. Quickly add all the ingredients to the syrup and mix well.
12. Switch off the gas.
13. Spread some Til on parchment paper and transfer the mixture to it.
14. Spread it quickly by pressing on all sides by hand first and then use a greased rolling pin.
15. Cut it with a knife/cutter in the desired shape when it is still hot.
16. Let it cool completely.
17. Store it in an airtight container.
Enjoy!!
Some Pro Tips:
1. Do not over roast Til as it might get bitter in taste.
2. Do apply ghee on parchment paper, otherwise, Gajak will stick to the paper and it will become difficult to separate it.
3. Keep checking the syrup, too much heat might burn it.
4. Be quick in mixing the ingredients, it will become difficult to roll it once it is cool.
5. Cut it in the desired shape while hot, later it will become difficult to give shape.
6. Store it at room temperature.
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