Ingredients
1 cup sesame (til)
3/4 cup jaggery
1/2 tsp cardamom powder
1 tbsp ghee
1 tsp. oil
Method
- 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.
Making Time : 30 minutes
Makes : 30 pieces approx.
Shelf Life : 2 weeks or more
Baishaki Dishes Index
