My winter days in Delhi were filled with everything that one can expect from the very popular, ‘Dilli Ki Sardiyaan’. The nip in the air, the trendy winter clothes from Sarojini Nagar, the foggy morning ride in DTC buses and gorging on all things delicious that the city has in store for foodies- I have experienced them all. Needless to say, a foodie heart will always halt at the last thing I have mentioned. The Capital is a foodie’s paradise in winters. From the “oh-so-delicious” Chhole Bhature to the appetizing Daulat Ki Chaat in Old Delhi, one can’t get enough of the assortment of winter delicacies in Delhi.
Staying with a Punjabi who hailed from Uttar Pradesh was an add-on for a foodie like me. Along with relishing the North Indian delights, I had the privilege to indulge in some of the best winter foods from Uttar Pradesh too. The first thing I remember enjoying during winters was Til Ke Gajak. My roommate had brought a box full of these bite-sized crunchy delights that we emptied in two days. After that, the supply of Gajak from her home was scheduled every month. As winters are already here, we know that you must be eager to try the famous regional winter delicacies of India. Gajak is one of the best winter culinary marvels of India. Hence, here are some tips and tricks for you to follow while making Gajak at home.
- Dry roast the sesame seeds on low heat. Increasing the heat will lead to the burning of the seeds that will result in a bitter taste.
- Blend the roasted sesame seeds while they are still a bit warm for the natural oils to release into the mixture. Remember you have to make a coarse powder so blend it hardly for ten seconds.
- Add cardamom powder and ghee to your jaggery syrup for added flavour and aroma.
- One of the most vital things one needs to keep in mind for retaining the crunch of Gajak is storage. Make sure you store the Gajak in an airtight container after it has completely cooled down.
Do follow these tips while making Gajak this winter. Here’s a detailed recipe for you to try.
