5 Winter-Only Sweets Built Around Seeds And Jaggery

A specialty from northern India, particularly Morena. Unlike simple brittle, Gajak involves a laborious process of "pulling" the jaggery until it’s airy and then layering it with roasted sesame seeds.

The most iconic winter treat in many regions, especially around the harvest festivals. These are bite-sized balls made by roasting sesame seeds (white or black) and binding them with melted jaggery.

Often called a "superfood" sweet, these are made from tiny, reddish-brown garden cress seeds (Aliv or Halim). They are soaked, usually in coconut water or milk, and then cooked with jaggery and grated coconut.

While Pinni can be made with various bases, the winter version often features Alsi (flaxseeds). The seeds are roasted, ground, and mixed with whole wheat flour, ghee, and jaggery.

A modern take on the traditional peanut chikki, this version uses a blend of pumpkin seeds, sunflower seeds, melon seeds, and sesame seeds held together by a glassy, hard-cracked jaggery syrup.