• 1 cup sesame (til)
  • 3/4 cup jaggery
  • 1/2 tsp cardamom powder
  • 1 tbsp ghee
  • 1 tsp. oil


  • Heat a heavy pan, add sesame seeds and half ghee.
  • Roast sesame on low flame stirring continuously.
  • Boil jaggery in 1/2 cup water to form thick syrup.
  • Put a droplet in a plate of cold water.
  • If it forms a soft ball and does not spread,it is done.
  • Add roasted sesame to syrup, mix gently, take off fire.
  • On a rolling board, spread a film of oil, for rolling gazak.
  • Pour sesame-jaggery mixture, and roll to 1.5 cm. thickness.
  • Allow mixture to sufficiently cool, then mark into square pieces.
  • Once cooled completely, break into marked squares.
  • tore in an airtight container.
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