Meerut gajak
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Brittle, flaky winter sweet of sesame and jaggery, pounded and pulled into thin layers.
Region: Meerut and western Uttar PradeshOccasion: Winter; Makar Sankranti and LohriTime: 45 minServes: About 400 gVegan
Ingredients
- 1 cup white sesame seeds (til)
- 1 cup grated jaggery (gur)
- 2 tbsp water
- ¼ tsp cardamom powder
- 1 tsp ghee or oil to grease the surface
Method
- Dry-roast the sesame seeds on low heat until they just turn golden and crackle. Cool slightly.
- Melt the jaggery with water and cook to the hard-crack stage: a drop in cold water should snap.
- Stir in the sesame and cardamom quickly and turn out onto a greased surface.
- While still warm, pound and roll with a greased rolling pin into a very thin sheet.
- Cut into squares before it hardens and store airtight once cool.
History
Sesame–jaggery sweets have long been eaten in North Indian winters. Meerut's gajak-makers are known for very thin, crisp layers made by hand-pounding.
Significance
Gajak is eaten and gifted in winter, especially on Makar Sankranti, when sesame and jaggery are part of the festival.