Til and Gur

Gajak

Let's start by dry roasting the white sesame seeds in a pan over low to medium heat.

Heat up the jaggery in a non-stick, heavy-bottomed pan with a little water over low heat. Keep stirring continuously until it forms a smooth syrup. To test if the syrup is ready, simply take a bowl and drop a small amount of syrup into it. It should form a hard ball when rolled between your fingers. That's when you know it's good to go!

In a new pan, heat some ghee and add the jaggery syrup. Once it has cooled slightly, take it off the pan and start rolling and pulling it like dough.

Next, coat the jaggery mixture with sesame seeds on both sides. Then cut it into rectangular shapes.

Store in an airtight container for future consumption.