rose, pistachio, coconut til gajak video recipe – this moreish winter treats, only takes 30 minutes to prepare with sesame seeds and other basic ingredients, an ideal dish for makarsankranti and lohri.
Have you ever thought about what we would’ve done if we never had any festivals in our life? Ohhh, it’s scary and don’t want to think about it right? when you are used to having almost various kinds of festivals and celebrations every few weeks.
Festivals and celebrations plays such an important role in our lives, and each festival holds very specific significance whether they could be religious, historical, the birth of god or arrival of the season.
Participation in festive celebrations has long been a part of the human experience. In our life, we are learning how to deal and cope with so many unpleasant incidents and situations, in between celebrating the festivals whether they are small or big gives us a chance to accept a positive influence in our life.
Since I have settled outside India for more than 25 years, I am not obliged to celebrate each and every Hindu festival, but a few main festivals we do celebrate because when you celebrate festival means respecting that event we are connecting our children to their roots in this modern and competitive world.
MakarSankranti, we can not celebrate this festival with so much zeal as I used to in India.
The Festival of Kite is quite unique and it is a special festival of Ahmedabad which is very popular amongst the Gujarati community and now especially Indian Prime Minister Mr. Modi has been promoting this event (aka) International Kite Festival al all over the world.
For us Brits, when temperatures are settled in minuses and pouring down heavily surely it dampens your mood, I am restricted to fly a kite but no one can stop me devouring that delectable food.
Every year I prepare one or two kind of dish, sometimes traditional like Til Papdi , Kachriyu , Crushed Peanut Chikki , Mamra Ladoo or something totally new recipe like Rose and Pistachio Sesame Tahini halwa and Mixed Seeds and Jaggery Fudge to beat cold weather as long as I include sesame seeds.
This Makarsankranti, I thought of trying my hands on making Til Gajak , my childhood favourite and every visit to India means pack of Gajak is in my suitcase when I return.
Our last visit to India, returning from Agra, our taxi driver and guide took us to this very famous Gajak Shop, ( Guessing they get some commission when they take people there ) because whenever I see any Gajak shop, they were refusing to take me saying ‘Arey nahi Madam, in logo ki Gajak tasty nahi hoti or they are not that fresh and hygienic’ well, I listened to them and next day I bought few packs of various kind of Gajak from the shop where they took me.
Gajak, sometimes it’s a little difficult when you make at home, perfect crunch which is not too tough when you bite and it is hard to make to perfection. But today is your lucky day because from now on you are going to make delicious, almost like shop-bought.
Although I have added rose flavours, pistachio, and coconut, you can omit and make just plain Gajak as well and you can prepare and cut this gajak in less than 30 minutes, just make sure you have every ingredient ready on your worktop.
Lol, ask someone to babysit your babies, because this dish needs all your attention, love and care, , then you have plenty of free time to enjoy Makarsankarnti with friends and family!
Share with friends and family on the roof of your house while enjoying kite flying, or pack in beautiful boxes or Jars as giveaways and receive so many ohhhhs and ahhhhhs !!!
ROSE, PISTACHIO, COCONUT TIL GAJAK
Equipment
- Heavy base pan or kadai
- Big spoon
- baking or parchment paper or a silicone mat
- Rolling Pin
- Pizza cutter or sharp knife
Ingredients
- 225 g sesame seeds white or brown
- 25 g desiccated coconut
- 25 g pistachio slivers
- 1 tbsp. rose water
- 1 tbsp. edible rose petals dried
- 200 g sugar castor sugar or you can grind normal sugar into grinder
- 75 ml corn syrup light
- 3 tbsp. ghee
- 11/2 tsp. bi carbonate of soda baking soda
- 3 tbsp. water
- 1 tsp. cardamom powder
Instructions
- Dry roast sesame seeds and pistachio nuts in a heavy bottom pan.
- Let it cool and grind or pound them in coarse texture and mix cardamom powder.
- In the same pan light roast desiccated coconut.
- Leave it aside.
- Now in the same pan add sugar, water, and corn syrup.
- Mix well.
- Turn on the heat on low and keep stirring, ( do not think even to stop one second )
- Keep cold water by side in a little bowl or saucer.
- Once sugar is melted, turn the heat a little higher, keep stirring.
- Once sugar syrup turns very light brown, put a drop of syrup in cold water.
- If syrup turns into hardball, the syrup is done..if not maybe half a minute keep on the heat and stirring.
- Once the syrup is done, quickly add soda.
- Combine well, switch off the heat and stir vigorously for 20 seconds.
- Quickly add sesame and pistachio powder, coconut, rose water and ghee.
- Mix well.
- Transfer mixture onto butter paper and with help of butter paper bring the mixture together.
- Now with all the speed start rolling the Gajak mixture as thin as possible.
- Sprinkle rose petals, pistachio slivers and coconut flakes and once again press down with the rolling pin.
- Once you are happy ( well, you should be ) with the thickness of the gajak ( try not to let it go cold ) quickly cut the gajak into the desired shape.
- They will cool in a few minutes, store them in an airtight container or arrange in a pretty gift box and give it as a gift.
- Enjoy!
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
ROSE, PISTACHIO, COCONUT TIL GAJAK
Equipment
- Heavy base pan or kadai
- Big spoon
- baking or parchment paper or a silicone mat
- Rolling Pin
- Pizza cutter or sharp knife
Ingredients
- 225 g sesame seeds white or brown
- 25 g desiccated coconut
- 25 g pistachio slivers
- 1 tbsp. rose water
- 1 tbsp. edible rose petals dried
- 200 g sugar castor sugar or you can grind normal sugar into grinder
- 75 ml corn syrup light
- 3 tbsp. ghee
- 11/2 tsp. bi carbonate of soda baking soda
- 3 tbsp. water
- 1 tsp. cardamom powder
Instructions
- Dry roast sesame seeds and pistachio nuts in a heavy bottom pan.
- Let it cool and grind or pound them in coarse texture and mix cardamom powder.
- In the same pan light roast desiccated coconut.
- Leave it aside.
- Now in the same pan add sugar, water, and corn syrup.
- Mix well.
- Turn on the heat on low and keep stirring, ( do not think even to stop one second )
- Keep cold water by side in a little bowl or saucer.
- Once sugar is melted, turn the heat a little higher, keep stirring.
- Once sugar syrup turns very light brown, put a drop of syrup in cold water.
- If syrup turns into hardball, the syrup is done..if not maybe half a minute keep on the heat and stirring.
- Once the syrup is done, quickly add soda.
- Combine well, switch off the heat and stir vigorously for 20 seconds.
- Quickly add sesame and pistachio powder, coconut, rose water and ghee.
- Mix well.
- Transfer mixture onto butter paper and with help of butter paper bring the mixture together.
- Now with all the speed start rolling the Gajak mixture as thin as possible.
- Sprinkle rose petals, pistachio slivers and coconut flakes and once again press down with the rolling pin.
- Once you are happy ( well, you should be ) with the thickness of the gajak ( try not to let it go cold ) quickly cut the gajak into the desired shape.
- They will cool in a few minutes, store them in an airtight container or arrange in a pretty gift box and give it as a gift.
- Enjoy!
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Indulge your sweet tooth in the rich and diverse world of the best Barfi recipes and finest Peda recipes . This post brings you a mouth watering roundup, from traditional favourites to creative modern twists . Explore the art of crafting these irresistible treats, perfect for celebrations, festivals, or just satisfying your sweet cravings.
Barfi and Peda are staples during festivals, such as Diwali and Eid, and special occasions. Over the years, I’ve watched my Mum prepare countless barfi and peda, all made to perfection with her own special technique.
You can learn all of these special techniques and master Indian sweet making skills in your kitchen thanks to the handy tips that are provided in the posts below.
And, there is truly something for everyone in this collection.
You can find easy recipes (some peda are even made in the microwave!) and even a recipe for no sugar peda as well to cater for all guests.
See my collection of Indian Fusion Desserts for modern dessert ideas that are sure to impress!
These Indian Milk Sweets/Desserts or Easy Indian Desserts for Dinner Parties walk you through an extensive list of the best Indian mithai.
For Diwali inspiration see these 150 + Diwali Sweets and Snacks or curate your own Diwali Dinner Menu for family and friends.
Barfi Recipes (Burfi Recipes)
Barfi, or Burfi, is an Indian version of milky fudge, that is prepared with milk solids, sugar and flavoured with warm and sweet spices such as cardamom, saffron, garnished with slivered nuts or edible silver foil.
The result is a sweet, dense, and often creamy dessert with a delightful texture and a wide range of flavors to cater to different preferences.
Barfi is a cherished sweet that is commonly served at festivals, celebrations, and as a treat during special occasions in Indian cuisine.
Peda Recipes (Penda Recipes)
Penda, or peda, is a sweet Indian confectionery consisting of khoya, ghee and sugar, and often used for offerings at temples.
Peda comes in various shapes and sizes, from round, bite-sized discs to diamond-shaped pieces, and is often garnished with slivers of pistachios or almonds. Whether enjoyed during festivals, special occasions, or as a daily indulgence, peda’s irresistible taste and cultural significance make it a treasured sweet throughout India.
