Til Gajak – Sesame Seed Brittle – This easy method for making Indian style Sesame Seed Brittle is so quick and easy to put together and utterly delicious!
On my search for traditional Indian recipes, I came across this recipe when reading about the Sikh festival of Baisakhi. As I read the recipe, it reminded me of something fellow blogger Vaishali brought to me from India when she came for a visit last November. It was such a tasty treat. I couldn’t stop snacking on them as I stuck the little ziploc bag in my purse on my way out the door and by the time I came home, the whole bag was gone.
Baisakhi is celebrated in April with great fanfare all throughout the Indian state of Punjab, where many of the Sikhs reside. Additionally, it is celebrated by Hindus throughout the country, although it has a different meaning for them as it does for the Sikhs. Buddhists also celebrate the festival by the same name, but with albeit another meaning. Depending what community you belong to, the holiday symbolizes something different. However, as with any festival, food is a big part of it. For more info about the different meanings of this one festival name, see here.
This recipe comes from Punjab where the Sikhs celebrate the holiday to commemorate the 10th Guru of the Sikhs laying down the foundation for the Order of the Pure Ones in 1699. Additionally, this is the day to thank God for the harvest and pray for future prosperity. (Source: Wikipedia)
IN THE MAKING – HOW TO MAKE TIL GAJAK
Once cooled, cut into squares.
These were so yummy – in fact, they tasted even better than I remember from Vaishali but probably it’s just been so many months I forgot just how good they are. Since they are so fast and easy to make, this is going to be a snack I make on a regular basis.
Til Gajak - Sesame Seed Brittle
- 1 cup sesame seeds
- 3/4 cup jaggery powdered
- 2 tablespoons ghee
- 1/2 teaspoon ground cardamom
- 1/2 cup water
- In a dry skillet, roast the sesame seeds until golden. The aroma is AMAZING.
- Prepare a cookie sheet with silkpat or parchment paper. Grease the silkpat/parchment with the ghee.
- Boil jaggery with water until bubbly; about 10 minutes.
- Add cardamom and sesame seeds. Immediately transfer to prepared silpat and spread in a compact even layer.
- Leave to set and harden for about 5 minutes.
Do you know anyone else who likes learning about international food, culture, history and travel? Bring them over here to join the party! Don’t forget to use those share buttons!
Start Here to find out how the Schizo Chef can help you with your cooking, travel and other needs!
If you like this recipe, PLEASE LEAVE A COMMENT & SUBSCRIBE!
Logo courtesy : Preeti
SUBSCRIBE TO GET YOUR FREE GUIDE WITH PRINTABLES