Last Updated on December 14, 2020 by Chef Mireille
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.
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wow yummy!!! you can actually make it perfect or not (does not matter).. it tastes delicious…
If i make these brittles at home, i cant stop myself having them..Love it to the core.
Wow Mirelle you have one a fabulous job . We can see these Gajjak in almost every street as soon as winter started.
looks simply yummy and mouthwatering…i made last week….
Awesome ones Mir, I love the gajak that comes from North, its slightly different in taste with the ones made in South India..you have real patience making this..
This a famous Indian sweet and i love it a lot 🙂 you have made them so perfect dear !! looks so yummy 🙂
Love it Mir when you take the pains to research about the dish and cook it too.
Usually we just pound the ingredients – sesme seeds, dried coconut and jaggery and make into balls without syrup making. The lazy me sometimes buys your version for kids from the stores. :))
nice crispy sesame seeds love them.
Mireille you have done such a fabulous job with these..it has been very well made..these might not been perfectly cut but it is perfectly done..and must have tasted as good too.Ah you reminded me of the beautiful time we spent together..memories flash back!
The Pumpkin Farm
i am way to jittery trying syrup based dishes and this one is beyond my limits, you are simply superb Mir, this is very well made
You remind me the festival we used to celebrate as children. It sucks sometime to grow up and forget stuff 🙁 I am going to make this soon 🙂
I love munching on these but hesitant to make them.Kudos to your effots Mir 🙂
Fabulous job Mir! Love these!
tempting and crisp gajak.
Crispy, crunchy brittle.
That looks very crunchy and yumm mir!!
Great photos, They look amazing! Can’t wait to make them!
Its been ages since I have had gajak. Must make them. Like my daughter says who cares how it looks ma as long as it tastes good.
We call it ellu mittai and it looks very delicious. My fav one…
This is a winter speciality in India . Hats off to you for trying it out
thank you Shobha