If you ever get a chance to enjoy wintry days of Delhi , than you can’t miss talking about it’s delicious food . Sipping a Kulhad chai at road-side shop while devouring a hot samosa…eagerly waiting for your turn in a Aloo tikki chat queue… Watching the smoke coming out of your sizzling chicken biriyani is kind of fun that only can be enjoyed when mercury drops. Gajak is another delight to enjoy in north-Indian winter.Til (sesama seeds) and jaggery are the main component of these variety .
I have added puffed rice to it which make it more crispy and crunchy.A recipe from my childhood memory and Mom’s diary 🙂
Roast sesame seeds to light golden color.Cool and keep aside.
Heat jaggery in a heavy pan and melt on slow flame till it reaches a thick consistency. To check that point, you can add a drop in cold water and it should form a hard ball.If not than you need to cook it more.It depends on the quality of jaggery.Keep on checking as if you miss this point than your laddoss will be hard enough to chew.
Once you reach this point switch off the flame ,add sesame seeds ,black pepper and roasted peanuts and mix well.Add puffed rice and mix gently.
Grease your palm with ghee and start forming ball out of that mixture when it is still warm.If you find it is completely cooled than warm this mixture over low flame for a minute that will make easier to bind it in a round shape.
The size of the laddos is your choice 🙂 I prefer mine to be little bigger than a lemon.