Gajak: Special winter sweet

As the winter season arrives, the sweetness and fragrance of Gajak spreads everywhere in India. Eating it in mild sunlight is a wonderful experience. Nutritious ingredients like sesame, jaggery, peanuts and dry fruits are used in making Gajak, which are not only tasty but also provide energy and health benefits to the body.

Different names and types of Gajak

There is diversity in the taste, texture and name of Gajak in different parts of India, but its popularity remains the same everywhere. In winter, the season seems incomplete without enjoying Gajak.

In North India it is called ‘Gajak’, and is very popular in 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 usually crispy, thin and sweet, which people like to eat while sitting in the sun.

Gajak’s name in Madhya Pradesh

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

Gajak in Bihar and Jharkhand

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.

name of gajak in maharashtra

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

Gajak in Gujarat

Tilkut is also very much liked in Gujarat, which is 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.

name of gajak in punjab

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

Gajak in South India

In South India, especially 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.