Gajak
Indian confection
title: "Gajak" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["north-indian-cuisine", "indian-desserts", "indian-confectionery", "sesame-confectionery"] description: "Indian confection" topic_path: "geography/india" source: "https://en.wikipedia.org/wiki/Gajak" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0
::summary Indian confection ::
::data[format=table title="Infobox prepared food"]
| Field | Value |
|---|---|
| name | Gajak |
| image | Gachak.JPG |
| image_size | 250px |
| alternate_name | Tilsakri, Tilpatti, Tilpapdi |
| country | India |
| course | Dessert, confection |
| type | Sweet |
| main_ingredient | Sesame seeds, jaggery, peanuts |
| variations | Gond gajak, chocolate gajak, dry fruit gajak, Pista gajak |
| :: |
| name = Gajak | image = Gachak.JPG | image_size = 250px | caption = | alternate_name = Tilsakri, Tilpatti, Tilpapdi | country = India | creator = | course = Dessert, confection | type = Sweet | main_ingredient = Sesame seeds, jaggery, peanuts | variations = Gond gajak, chocolate gajak, dry fruit gajak, Pista gajak | calories = | other =
Gajak, also known as Tilsakri, Tilpatti or Tilpapdi) is a confection originating in north-central India. It is a dry sweet made of sesame seeds (til) with (or without) peanuts and jaggery. The sesame seeds (til) are cooked in the raw sugar syrup and set in thin layers, which can be stored for months.
Preparation
Gajak is prepared with sesame seeds and jaggery with a method of preparation which is time-consuming. It takes about 10–15 hours to prepare 5–8 kilograms of gajaks. The dough is hammered until all the sesame seeds break down and release their oils into the dough.
One kilogram of Gajak requires about one-fourth of jaggery to sesame. Varieties can include dry fruits.
Varieties
::figure[src="https://upload.wikimedia.org/wikipedia/commons/2/2d/Gur_Rewari_(a_kind_of_Gajak)_from_Lucknow,_a_traditional_Indian_snack_made_with_Jaggery_and_crunchy_sesame_seeds_in_the_form_of_crispy_bars.jpg" caption="Gur Rewadi from Lucknow]]Ingredients and shape can vary. By ingredient,"] ::
- Gud-til gajak
- Til-revadi gajak
- Karari tilsakri
- Til-Mawa gajak
References
References
- Dasa, Syamasundara. (1965–1975). "Hindi sabdasagara".
- Alter, Stephen. (2009). "All the Way To Heaven". Penguin Books India.
- Reshii, Marryam H.. (2017). "The Flavour of Spice". Hachette India.
- (2011). "Highway on my Plate: The Indian guide to roadside eating". Random House India.
::callout[type=info title="Wikipedia Source"] This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page. ::