Meerut Gajak Sesame Winter Sweet Tilgajak UP

Method

1. 1

   Dry roast sesame: Roast in a heavy pan on medium-low for 4 minutes until golden and fragrant. Cool in a wide plate.

2. 2

   Grease a tray: Grease a baking tray or marble slab generously with ghee.

3. 3

   Make jaggery syrup: Melt jaggery with 2 tbsp water in a heavy pot on medium heat until dissolved and boiling.

4. 4

   Cook to hard crack: Continue boiling without stirring until the syrup reaches hard crack stage (149 to 154°C) — a drop in cold water forms a brittle, glassy thread. The Meerut gajak uses a higher-temperature syrup than the thin papdi — producing the characteristic thicker, harder slab.

5. 5

   Add dry ginger and black pepper: Add dry ginger powder and black pepper to the syrup immediately. Stir.

6. 6

   Add roasted sesame: Add all the roasted sesame seeds to the hot syrup. Stir vigorously and quickly for 10 seconds to coat all seeds.

7. 7

   Pour onto greased tray: Pour the sesame-jaggery mixture immediately onto the greased surface.

8. 8

   Press thick: Using a greased spatula or the back of a greased spoon, press the mixture into a rectangle about 1.5 to 2 cm thick. The Meerut gajak is thicker than papdi.

9. 9

   Score into rectangles while warm: Score into rectangular pieces about 3 x 5 cm with a sharp, greased knife.

10. 10

    Cool completely: Allow to cool until rock hard. Break along score lines. Store in an airtight tin.

11. 11

    Note: Meerut Gajak is one of the most well-known winter sweets of western UP — Meerut city in Hapur-Meerut belt of western UP has been producing gajak commercially since the early 20th century. The Meerut gajak has a harder, thicker texture than the Rajasthani til papdi and is specifically associated with the Christmas-Makar Sankranti winter period. Meerut is also known for its scissors (kasaab) and sports goods industry, but the gajak of Meerut is its most edible claim to fame.