When winter wraps the plains of northern India in its chilly embrace, there's one sweet treat that brings warmth and nostalgia to countless households — Gajak. This traditional Indian dry sweet, made primarily from sesame seeds (til) and jaggery (gur), is more than just a snack. It’s a cultural icon, a seasonal staple, and a symbol of celebration.

What is Gajak?

Gajak is a crunchy, brittle sweet treat that's especially popular in states like Rajasthan, Uttar Pradesh, Punjab, and Madhya Pradesh. It’s typically enjoyed during the winter months, especially around Makar Sankranti, a Hindu festival that marks the transition of the sun into Capricorn.

The basic ingredients of gajak — sesame seeds and jaggery — are roasted and mixed together, then flattened into thin sheets or rolled into sticks. The resulting snack is crisp, nutty, and sweet, with a satisfying crunch that makes it nearly impossible to eat just one piece.

History and Cultural Significance

Gajak has been around for centuries. It likely originated in the rural kitchens of central and northern India, where winter crops like sesame and sugarcane were abundant. Not only did it serve as a delicious sweet, but it was also a way to harness the nutritional benefits of its ingredients.

• Sesame seeds are rich in healthy fats, protein, and calcium.

• Jaggery is a natural sweetener, often touted for its mineral content and warming properties.

In Ayurvedic traditions, both ingredients are considered ideal for winter, believed to help balance the body’s internal heat and provide energy.

During Lohri in Punjab and Makar Sankranti in other parts of India, gajak is often exchanged as a token of love and good wishes. It’s common to hear the saying, “Til-gud ghya, god god bola,” in Maharashtra, which translates to “Take sesame and jaggery, and speak sweetly.”

Types of Gajak

Though the classic til-gur gajak is the most well-known, several regional variations add their own flair:

• Gud Gajak – Made with just jaggery and sesame seeds, it’s the traditional variety.

• Peanut Gajak – Crushed or whole peanuts are added for extra crunch.

• Dry Fruit Gajak – Enriched with almonds, cashews, pistachios, and sometimes even rose petals.

• Khasta Gajak – A flakier, melt-in-the-mouth version, often made with multiple layers.

The Making of Gajak

Making gajak is both an art and a science. Traditionally, artisans use massive iron kadhais (woks) to roast the sesame and melt the jaggery to just the right consistency — not too hard, not too soft. The mixture is then spread thinly on wooden slabs, rolled flat, and cut into rectangles or squares.

Today, places like Meerut, Gwalior, and Jaipur are famed for their gajak. Some family-run sweet shops have been making it for generations, keeping the legacy alive.

Where to Find It

You can find gajak in sweet shops across North India during winter, and increasingly online. Artisanal and organic versions are now available in Indian supermarkets and on e-commerce platforms like Amazon and Flipkart.

If you’re visiting India in the cooler months, don’t miss out on trying freshly made gajak from a local mithaiwala — it's an experience you won’t forget.

Final Thoughts

Gajak isn’t just a dessert — it’s a reminder of India’s rich culinary heritage, the joys of seasonal eating, and the warmth of winter traditions. Whether enjoyed with a cup of hot chai or shared with loved ones during festive gatherings, gajak continues to sweeten winters, one crunchy bite at a time.