By Simran Makkar
November 12, 2026
Gajak shows up in markets as soon as the first cold days arrive, and it’s easier to make at home than most people expect. The only real skill is getting the syrup to the right stage, which decides whether the gajak turns out crisp or chewy.
– 1 cup white sesame seeds – ¾ cup jaggery, grated – 1 tablespoon ghee, plus more for greasing – 2 tablespoons water – ¼ teaspoon cardamom powder – 2 tablespoons chopped almonds or pistachios (optional)
Dry roast the sesame seeds in a pan on low flame for 3-4 minutes, until they turn light golden and start to pop. Tip them into a bowl, then grease a tray and a rolling pin with a little ghee.
Put the jaggery, water and ghee in a heavy-bottomed pan on low heat and let the jaggery melt.
Keep cooking for 5-7 minutes, until the syrup thickens. To check, drop a little into a bowl of cold water. If it turns hard and brittle, it’s ready.
Switch off the flame and quickly stir in the sesame seeds, cardamom and nuts, making sure every seed is coated.
Pour the mixture onto the greased tray and roll it out thin with the rolling pin while it’s still hot.
Cut into squares or diamonds within a minute or two, before it sets hard. Let the pieces cool completely, then store them in an airtight container. They keep for about two weeks.