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Copyright © 2025 Foodies Only
7 min
06/01/2026
Til ladoo and gajak are built on the same winter essentials: sesame seeds and jaggery. But both of them give completely different eating experiences. One is dense, soft and slow to melt, while the other is crisp, flaky and shatters when you bite it. This article breaks down how til ladoo and gajak differ in preparation, texture and cultural meaning, and why both continue to dominate Lohri and Makar Sankranti celebrations across North and West India. Dive deeper to know more.
Lohri and Makar Sankranti mark a seasonal shift, the days become longer, harvested crops and winter slowly back off. Foods during these festivals aren't just celebratory but built to warm the body and provide energy that lasts. Sesame seeds and jaggery form the backbone of this seasonal eating logic. Til ladoo and gajak use the same ingredients, yet how they turn out couldn't be more different. These differences aren't accidental; they reflect regional recipes, climate considerations and how sweets were meant to be shared, stored and eaten during winter gatherings. Read this article to know about the foundation, cultural significance and different crunch of these two famous winter snacks!
At their core, both til ladoo and gajak rely on roasted sesame seeds stuck together with melted jaggery. Sesame provides fat, warmth and a nutty bitterness, while jaggery adds sweetness, minerals and structure. Sesame's natural oiliness makes it perfect for cold weather, while jaggery works as both a sweetener and something that helps preserve things. This pairing is why these sweets show up almost only during winter festivals rather than year-round. Where they split is not in ingredients, but in how they are handled, temperature control and timing.
Til ladoo is shaped while the jaggery-sesame mixture is still warm and easy to work with. The jaggery stays thick and sticky rather than stretched thin, resulting in a compact, solid sweet.
The texture is dense but gives when you bite. It softens as you chew, slowly releasing roasted sesame flavour and gentle sweetness. Til ladoos are filling, meant to be eaten one at a time, often with hot tea or milk. Culturally, til ladoo is tied to home kitchens. It's rolled by hand, shared in small amounts and often made fresh for family and neighbours.
Gajak takes the same mixture and pushes it to the complete opposite. The jaggery is cooked to a higher temperature, then repeatedly folded, stretched and beaten to get air in. This process turns the mixture into thin, brittle sheets that cool fast. The final texture is light, flaky and sharply crisp. Gajak breaks with a snap rather than a bite, scattering bits and crumbs everywhere. Unlike til ladoo, gajak is closely tied to shop-made sweet traditions, especially in Rajasthan, Uttar Pradesh and parts of Madhya Pradesh. Large slabs get broken into pieces and sold by weight, making it great for gifting and sending long distances.
Texture is the main difference between these two sweets. Til ladoo is soft, holds together and stays stable even at room temperature. Gajak is fragile and dramatic, changing texture quickly with humidity and heat. These textures change how they are eaten. Til ladoo suits slow eating and small servings. Gajak encourages sharing, breaking and nibbling, often eaten in bunches during gatherings. Neither texture is better, but each does a different social job.
Til ladoo has a pan-Indian presence, showing up in various forms during Makar Sankranti, Lohri and even other winter rituals. Its simplicity lets it adapt easily across regions. Gajak, however, has a stronger regional identity. Cities like Jaipur, Gwalior and Morena are famous for their gajak varieties, and seasonal gajak markets are a winter feature in North India. This difference explains why til ladoo feels personal and homemade, while gajak feels festive, abundant and market-driven.
Til ladoo has a shorter shelf life due to its moisture content and softer jaggery base. It's best eaten fresh, which strengthens its link with home preparation. Gajak's low moisture and brittle structure give it a longer shelf life, making it good for storage and travel. This durability fits with its role as a winter sweet meant to last through the season. Both, however, stay firmly seasonal and are rarely eaten once winter fades.
Picking between til ladoo and gajak is less about preference and more about what fits the moment. Til ladoo brings warmth, comfort and familiarity. Gajak brings crunch, spectacle and treating yourself. Together, they represent two sides of winter celebration: the quiet satisfaction of homemade sweets and the collective joy of shared, shop-made treats. Having both on festive tables is what truly defines Lohri and Makar Sankranti.