How to Make Market-Style Gajak at Home: As winter approaches, the aroma of Gajak, Rewadi, and sesame sweets fills the market. Gajak, especially made with sesame seeds and jaggery, is not only delicious in taste but also considered extremely beneficial for health during winter.

Sesame seeds provide warmth during winter, and jaggery replenishes iron and energy. This is why Gajak is considered a winter superfood in North India. If you want to avoid adulterated market-made Gajak, making it at home is the best option.

Homemade Gajak is more delicious, fresh, and completely healthy. It's not as difficult to make as many people think. You just need a few simple ingredients and a little technique. So, let's show you a simple method for making Gajak at home.

Ingredients for Making Gajak at Home
Sesame seeds (white) – 1 cup
Jaggery – 1 cup
Desi Ghee – 1 teaspoon
Cardamom Powder – 1/2 teaspoon

Method

If you want to make Gajak at home, first dry roast the sesame seeds over low heat for 5-6 minutes and set aside. After setting the sesame seeds aside, heat the ghee in a pan, then add the jaggery and a little water and cook.

When the jaggery becomes syrupy and begins to form strings, add the roasted sesame seeds and cardamom powder. Mix both ingredients thoroughly. Spread this mixture on a greased plate. If desired, roll it lightly with a rolling pin and cut it into desired shapes. Once cooled, your crispy, delicious, and healthy desi gajak is ready.

Keep these things in mind when making Gajak:

1. Don't over-roast the sesame seeds

Roast the sesame seeds only until they turn light golden. Over-roasting will cause a bitter taste and spoil the color of the Gajak.

2. Prepare the Jaggery Syrup Correctly

Cook the jaggery over medium heat. Add sesame seeds only when the syrup reaches a two-string consistency. If the syrup is raw, the gajak will become sticky, and if it is overcooked, it may become bitter.

3. Avoid High Heat

Always melt the jaggery over low or medium heat. High heat can cause the jaggery to burn. Burnt jaggery will spoil the taste of the gajak.

4. Be quick after adding the sesame seeds

After melting the jaggery, keep in mind that it doesn't take long to solidify. So, immediately spread the jaggery on a plate and roll it out to ensure it forms evenly.

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