1 cup sesame (til)
3/4 cup jaggery
1/2 tsp cardamom powder
1 tbsp ghee
1 tsp. oil
Heat a heavy pan, add sesame seeds and half ghee.
Roast sesame on low flame stirring continuously.
Boil jaggery in 1/2 cup water to form thick syrup.
Put a droplet in a plate of cold water.
If it forms a soft ball and does not spread,it is done.
Add roasted sesame to syrup, mix gently, take off fire.
On a rolling board, spread a film of oil, for rolling gazak.
Pour sesame-jaggery mixture, and roll to 1.5 cm. thickness.
Allow mixture to sufficiently cool, then mark into square pieces.
Once cooled completely, break into marked squares.
Store in an airtight container.
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