TIL-GUR GAJAK/ SESAME SEED-JAGGERY GAJAK /तिल-गुड़ की गजक
Til or Sesame seeds have a great connection and significance with winters and above all the harvest festivals in India. Lohri, Makar Sankranti, Bihu and Pongal are harvest festivals and come in the month of January. Rabi crops like wheat, barley, mustard and sesame seeds are the major crops which get ready to be harvested just after the winter months. Our diet depends on the seasons. Many dishes are prepared with til during the whole month as these have a warm effect on our bodies. When gur/jaggery is added with til, its health benefits increase
This recipe of mine is the winter special in which til and gur are the star ingredients.
1- Light brown/ golden til or sesame seeds are used in the recipe. These are an easily available variety. These are unhulled(with skin), unpolished, nuttier and contain more oil. This time I had got them in the store, so used in my recipe. One can use of its choice or availability.
2- The gur/jaggery, I have used the local variety of jaggery which is also called Desi Gur. This variety is edible colour and chemical-free, so a healthier option. The timing while melting the gur is very crucial. If it is overcooked, the prepared dish becomes bitter and hard to chew. So we have to be careful while melting the jaggery
• Til/Sesame seeds – 1 cup/250 gms
• Gur/Jaggery – 1 cup/250 gms(grated or chopped finely)
• Broken cashew/Kaju tukda – 2 tbsp
• Finely chopped pistachio/pista – 2 tsp
• Ghee – 1 tbsp
• Water – 2 tbsp
VESSELS AND TOOLS REQUIRED
• Non-stick kadahi
• Greased thali
• Aluminum foil sheet
• A bowl full of water
HOW TO MAKE TIL-GUR GAJAK
1- Firstly, dry roast til/sesame seeds at low flame stirring continuously. Roast until they get a light golden colour. (Avoid getting the dark colour. The til get bitter by over roasting)
2- Transfer them to a plate to cool down completely.
3- When cooled, grind coarsely the half quantity. (Grind them by giving pulses otherwise til will release too much oil)
4- Spread some ground or whole til on the foil sheet and keep this aside. (This will prevent the gajak from sticking on foil)
5- Heat ghee in the kadahi and add chopped gur/jaggery. Add little water and allow the gur to melt.
6- Cook the jaggery at low flame for 6-7 minutes.
7- Check the gur by water test. Drop a few drops into the water bowl and collect it. If the gur makes a softball the gur is ready to mix with til/sesame seeds
8- Switch off the flame and add both types(whole and ground) of til into the melted gur. Mix well with the spatula to combine
9- Transfer this mix immediately on the greased plate
10- Spread the mix flatly and spread Kaju and pista in a straight line in the centre
11- Now immediately cover the gur-til mix from sides so that dry fruits get trapped into the gajak (if the gur is too hot, use a wooden spatula)
12- Work fast to make a tight log before the gur cools down
13- Keep this log on the foil (with til spread) and roll tightly.
14- When gajak sets in 15 minutes, peel off the aluminium foil and cut the round slices of 1/2 inch thickness with a sharp knife
Wishing everyone a very Happy Lohri and Makar Sankranti
Enjoy the festivals!