As soon as the winter season arrives, the aroma and taste of a special sweet is felt everywhere in India and that is Gajak. Eating it in mild sunlight gives a different pleasure in itself. Nutrient-rich ingredients like sesame, jaggery, peanuts and dry fruits are used in making Gajak, which along with taste, also provides energy and health benefits to the body.

Different names of Gajak

There is variation in the taste, texture and name of Gajak in different states of India, but its popularity is the same everywhere. The season seems incomplete without tasting the joy of Gajak in winter.

In North India it is known as ‘Gajak’. It is very much liked in states like Uttar Pradesh, Delhi, Haryana and Rajasthan. Many types of Gajak are available here, like Kaggi Gajak, Revdi wali Gajak, Dana Gajak and Til Patti. North Indian Gajak is especially crispy, thin and sweet, which people like to eat while sitting in the mild sun.

What is Gajak called in Madhya Pradesh?

In Madhya Pradesh, Gajak is known as ‘Tilpatti’. It is quite popular in cities like Gwalior and Bhind. Gwalior’s Tilpatti is especially sweet and dark in color because the jaggery is cooked for a long time. Its taste is famous far and wide.

In Bihar and Jharkhand it is called ‘Tilkut’. Tilkut of Gaya district is very famous and is of two types, black tilkut (made from jaggery) and white tilkut (made from sugar). It is a little hard and is made in round or flat shape.

What is Gajak called in Maharashtra?

In Maharashtra, Gajak is called ‘Chikki’ or ‘Tilchiki’. Sesame seeds, peanuts, dry fruits and coconut are used in this. It is a little thick and pleasant to chew.

Tilkut is also very much liked in Gujarat. It is also known as ‘Sukdi’ in rural areas. Gujarat’s Gajak contains less jaggery, due to which it is not too sweet and the taste of roasted sesame seeds makes it more aromatic.

What is Gajak called in Punjab?

In Punjab, Gajak is called ‘Peanut Chikki’, ‘Chikki’ and ‘Jaggery Patti’. Distributing it on the festival of Lohri is part of the tradition.

In South India, especially in Karnataka and Andhra Pradesh, it is called ‘Til Laddu’, ‘Palli Patti’ or ‘Til Unde’. It is made in the form of round laddu, but in taste it is similar to common gajak.