By Sheya Sarpal
December 19, 2025
This traditional til gajak recipe celebrates winter kitchens of Rajasthan, where roasted sesame seeds meet slow-cooked jaggery. The deep caramel sweetness and crisp bite echo age-old family recipes prepared during the festive season.
1 cup white sesame seeds ¾ cup grated jaggery 1 tsp ghee 2 tbsp water
Dry roast sesame seeds on low heat until aromatic and lightly popping, then keep aside warm.
Heat jaggery with water, stirring until fully melted and bubbling steadily.
Cook till it reaches hard-ball consistency, crucial for gajak’s crunch.
Quickly mix in sesame seeds and ghee, ensuring even coating.
Spread, roll thin, cut into pieces while warm, and let it cool to set.