Sesame Seed Brittle is a nutritious dessert enjoyed traditionally in winter and is specially made for Lohri.
Gajak is a brittle made traditionally with peanuts, sesame seeds and jaggery. A delicious chikki is enjoyed as you bask in the winter sun or around the Lohri bonfire. Peanuts and sesame seeds are oilseeds that keep you warm.
At the arrival of spring, we celebrate with a festival called Makar Sankranti, Lohri. Also called Pongal, Sankramana is the auspicious harvest festival. Naturally, there are a lot of festivities across the country.
Now a festival involves feasting and many traditional delicacies are prepared. Gajak or Til Patti.
Did I say we make many mouthwatering dishes?
Here are some of my favourites Sajji Rotti, Til/Sesame Seeds Chikki, Til/Sesame Seeds Laddo, Gul Poli. One recent addition to this list is the Tahini Halva recipe.
Contents:
- Gajak Recipe and me
- Why make MSK Gajak recipe
- How to make Gajak Recipe
- For Your Questions
- Some Makar Sankranti recipes we love
- Recipe card
- Pin for later
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Gajak Recipe and me
Makar Sankranti, Sesame seeds and gajak are synonyms in my books. So you will find me making some delicious recipes with til and peanuts and jaggery.
Just on a lark, I used sugar in place of the jaggery once. Now I am hooked enough to make some every year. Reliving my childhood I guess!
This recipe I first posted on 01/012018 over a period I improved the recipe. So updating the recipe with my newer method this one will give consistent results.
Why make MSK Gajak recipe:
Make this MSK Gajak recipe as it is
- crunchy
- easy to bite into
- a perfect recipe for first-timers making it
How to make Gajak Recipe:
These are the ingredients I used for the exact measures please check the recipe card.
Ingredients:
- Sesame Seeds
- Sugar
- Cradamom powder
- Clarified Butter
Method:(details and pics, stepwise desc)
- Grease your board, rolling pin and knife first and set it aside. You will not get a chance later and once the syrup is ready you can just pour the mixture.
- Use a thick bottomed wok and dry roast the sesame seeds on low flame. The sesame seeds crackle and turn slightly brown. Transfer to a plate, set aside.
- Add the sugar to any pan. I prefer to use the non-stick pan here.
- Keep the flame low and stir the sugar occasionally, initially. (takes about 4-5 minutes)
- Once the sugar melts stir regularly to prevent the sugar from burning. Keep the flame low.
- Cook the sugar on low flame till all the sugar melts and there are no crystals. (about 15 minutes).
- Fold in the roasted sesame seeds quickly. Add the clarified butter if using. Switch off the flame.
- Transfer the mixture to the clarified butter coated board.
- Dip you hand in cold water and apply to the Gajak mix. (The mix is very hot. Please be careful)
- Use the greased rolling pin and roll the Gajak as thin as you wish.
- When the mixture is warm, make cuts. Believe me, this is easier.
- Let the Gajak sit for 30 minutes.
- Once it has cooled down, you can separate the pieces.
How to serve:
- Traditionally Chikki or Til Ladoos were made for Haldi Kumkum, a time when married women visit one another. Along with a gift, grams and sesame seed, peanut and jaggery preparations are distributed. Serve Gajak this time.
Substitutes:
- You can substitute sesame seeds with peanuts. Roast them well on low flame till the peanuts are crunchy.
- You can use peanuts or sesame seeds too.
- Sugar replace it with jaggery, a healthier alternative. You can use organic jaggery.
- If you want to make a Vegan Gajak use oil in place of clarified butter.
Variations:
Called chikki too gajak is made in plenty of variations:
- til and peanut chikki
- peanut chikki
- crushed peanut brittle. perfect for people who cannot chew hard brittle.
- coconut chikki with peanut and til
- cashew nut chikki but it is made with sugar syrup.
Equipment:
The equipment I used I am listing below
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How to store:
- Store the separated pieces of the Gajak in an air-tight container. Stays fresh (if there is any left in the container for about 15-20 days).
This is my older picture which I am replacing with new images and a better method that gives consistent results. My recipe is copied from this recipe of Til Chikki using sugar.
For Your Questions:
Protips:
- Roast the sesame seeds on the stove-top on low flame. Roasting them in the oven is not something I don't recommend.
- Roast the peanuts too on the stove-top on low flame.
- If you are using jaggery once the jaggery is golden and you get a hardball when you drop the bit of syrup in water.
- Always keep the flame on low.
- Once the sugar melts do not move away from the stove.
- Melted sugar is very hot. Please take care!
Some Makar Sankranti recipes we love:
Recipe card:
Gajak Recipe ~ Makar Sankranti Special
Equipment
- 1 Kadhai/wok
- 1 Spoon
- 1 Non-stick pan
- 1 Silicone spatula
- 1 chakla and belan
- 1 Airtight Container
Ingredients
- ¼ cup til/ sesame seeds
- 135 grams Sugar
- ⅛ teaspoon elaichi/ green cardamom powder
- 2 tablespoon clarified butter
Instructions
- Grease your rolling board, rolling pin and knife first and set it aside.2 tablespoon clarified butter
- Use a thick bottomed wok and dry roast the sesame seeds on low flame.¼ cup til/ sesame seeds
- The sesame seeds crackle and turn slightly brown. Transfer to a plate, set aside.
- Add the sugar to a pan. I prefer to use the non-stick pan here.135 grams Sugar
- Keep the flame low and stir the sugar occasionally, initially. (takes about 4-5 minutes)
- Once the sugar melts, stir regularly to prevent the sugar from burning.
- Cook the sugar on low flame till all the sugar melts and there are no crystals. (about 15 minutes). Add the green cardamom powder.⅛ teaspoon elaichi/ green cardamom powder
- Fold in the roasted sesame seeds quickly. Add the clarified butter if using. Switch off the flame.2 tablespoon clarified butter
- Transfer the mixture to the clarified butter coated board.
- Dip your hand in cold water and apply to the Gajak mix. (The mix is very hot. Please be careful)
- Use the greased rolling pin and roll the Gajak as thin as you wish.
- When the mixture is warm, make cuts.
- Let the Gajak sit for 30 minutes.
- Once it has cooled down, you can separate the pieces.
- Serve or store them in an airtight container once properly cooled.
Video
Notes
- Roast the sesame seeds on the stove-top on low flame. Roasting them in the oven is not something I don't recommend.
- Roast the peanuts too on the stove-top on low flame.
- If you are using jaggery once the jaggery is golden and you get a hardball when you drop the bit of syrup in water.
- Always keep the flame on low.
- Once the sugar melts do not move away from the stove.
- Melted sugar is very hot. Please take care!
Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.
Featured Video:
Need an easy no-cook Sesame Seed Ladoo? Here you go...
Pin for later:
Srivalli Jetti says
I was also planning on making this and sadly had to skip, looks so inviting Arch, very nice one!
Usha says
We don't add cashew and this looks so good.
Sandhiya says
So far, i have prepared this with jaggery only. Using sugar and adding cashewnut sounds unique. Will give a try on this
ArchanaPotdar says
Let me know when you do Sandhiya.:D
Sapana Behl says
I love til gajak and your looks so delicious. Love the addition of cashews.
Priya Suresh says
Dangerously addictive sesame seeds brittle, if i make this brittles i cant keep myself away from them. Just love it.
Harini Rupanagudi says
Addition of kaju is new in this brittle. I am sure kaju enhances the taste.
Jayashree says
I've never attempted to make these though I've had them before. Yours have come out very well.
Priya says
Feels like having this bowl and start chewing.. I love gajak
Priya says
I love gajak. Anytime I can start eating them
Vaishali says
wow..looks awesome..the addition of cashews is giving it a pretty look..bookmarking this one.
Suja Ram says
We have a South Indian version prepared with Jaggery and Black sesame seeds. This Gajak is fantastic Arch. Will try soon
Sandhya Ramakrishnan says
I love the gajak and was looking forward to making some. Still have not had a chance to make them. Looks wonderful Archana!
ArchanaPotdar says
Wish you were close by I could have shared it with you Sandhya.
Priya Srinivasan says
wow arch, that looks incredible, till and cashews, oh yumm! i have roasted till kept ready to make til and mawa laddo, now this gajak looks so inviting, i m confused!!!
ArchanaPotdar says
Buy more til and make all Priya!!:D
Priya Vj says
I love gajak and eat a lot when friends send it over for sankranti. Your recipe seems to be easy to make. I always shy away from sugar syrups that cross 2 string consistency as it gets very tricky if we miss the threads . Hopefully will try for this Sankranti.
ArchanaPotdar says
You are right Priya sugar syrups can be tricky. But unless you try... Try a small batch first.
Seema Sriram says
Gajak sounds lovely. I only knew of a version that is made with jaggery. I like the snow like colour here better.
ArchanaPotdar says
Thanks, Seema.
Jayashree T.Rao says
Gajak is a good snack to binge. I usually make it with jaggery. Must try your method sometime.
ArchanaPotdar says
Thanks, Jayashree.
Priya vj says
I love gajaks,revdi and chikkis . Thanks for such an easy recipe for making til wale gajak at home . I will try it sometime soon .
ArchanaPotdar says
Thanks, Priya.
Mayuri Patel says
Its been ages since I've made til chikki with sugar. Must make it even though Makar Sankranti is over. Hubby loves it.
ArchanaPotdar says
Mayuri, we celebrate till Rathsaptmai. So go ahead.
Kalyani says
Crunchy, nutritious gajar perfect for those 4pm hunger pangs. Has come out beautifully Archana
ArchanaPotdar says
😀 thanks.
ramsewak says
Love the way you tell about the gajak. It's one of the best sweets in winter.
ArchanaPotdar says
Thank you.