Sesame seeds hold a special place in Indian festivities, particularly Makar Sankranti and Lohri. These celebrations are incomplete without the delectable aroma of sesame sweets like laddoo and gajak. Among these, Khoya Gajak stands out as a unique and flavorful treat. This homemade delicacy not only tantalizes the taste buds but also offers a dose of warmth and nourishment during the winter months.
Ingredients
White Sesame Seeds: 250 grams
Fresh Mawa (Khoya): 250 grams
Powdered Sugar: 200 grams
Cardamom Powder: 1 teaspoon
Mixed Dry Fruits (chopped): 1/2 cup
Cashews (chopped): as needed
Preparation
Dry roast the sesame seeds in a pan over low heat. Stir constantly to avoid burning. Roast until they turn light golden brown and emit a fragrant aroma. Cooling and Grinding: Transfer the sesame seeds to a plate after roasting and allow them to cool completely. Then, grind the sesame seeds coarsely with a grinder or mortar and pestle.
Roasting the Mawa
Put the mawa or khoya in the same pan and heat over low flame. Stir constantly in order not to stick and get browned. Roast it until the mawa is golden brown and a fragrant smell is released. Add ingredients: Remove pan from the fire. Add the powdered sugar and cardamom powder to the roasted mawa. Mix everything well until everything is properly incorporated. Gradually add the coarsely ground sesame seeds in the mixture. Cooking mixture: Place pan on low flame. Continue cooking the mixture and keep stirring the mixture until mawa does not stick to the pan.
Setting and Shaping
Grease a sheet of silver foil with ghee. Pour the prepared mixture onto the foil and spread it evenly in a thin sheet. Sprinkle chopped dry fruits and cashews over the mixture. Cooling and Cutting: Let the mixture cool completely. Once cooled, cut it into desired shapes using a sharp knife or a cookie cutter.
Tips for the Perfect Khoya Gajak
Fresh Ingredients: Use fresh, high-quality mawa for the best flavor and texture. Low and Slow: Roast the sesame seeds and mawa on low heat to prevent burning. Even Roasting: Stir continuously while roasting to ensure even browning. Cooling Time: Allow the gajak to cool completely before cutting to prevent crumbling. Storage: Store the homemade Khoya Gajak in an airtight container in a cool, dry place to maintain its freshness and crispiness. Enjoy the delectable taste and warm comfort of homemade Khoya Gajak with your dear ones during this festive season. This traditional Indian sweet is an excellent blend of flavors and textures, making it a treat truly memorable.
Disclaimer: This article provides general information and guidance. Results may vary with individual techniques and quality of ingredients.
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