Haryanvi Til Gachak Sesame Jaggery Brittle Sweet

Method

1. 1

   Dry roast sesame seeds: Heat a dry pan on medium heat. Add 1 cup sesame seeds. Roast while stirring continuously for 3 to 4 minutes until they turn a very light golden colour and begin to pop. They burn quickly — watch carefully. The roasted seeds will smell nutty and toasted. Transfer to a plate and cool.

2. 2

   Prepare a greased surface: Generously grease the back of a large flat plate, a baking tray or a marble surface with ghee. This is where you will pour the hot mixture to set. Also grease a rolling pin if you plan to roll the gachak thin.

3. 3

   Melt jaggery: In a heavy-bottomed pan, add 3/4 cup jaggery pieces and 2 tbsp water. Place on medium heat. Stir until the jaggery dissolves in the water.

4. 4

   Cook to hard crack stage: Once the jaggery dissolves, stop stirring. Let the syrup boil on medium heat for 6 to 8 minutes without stirring. To test if the syrup is ready: drop a small amount into a bowl of cold water. If it forms a hard, brittle ball that snaps when bent — it is ready (this is called the hard crack stage). If it forms a soft ball — cook for 2 to 3 more minutes and test again.

5. 5

   Add sesame and cardamom: Once the syrup reaches the hard crack stage, working quickly, add all the roasted sesame seeds and 1/4 tsp cardamom powder to the pan. Stir vigorously for 15 seconds to mix — work fast as the syrup will begin to set.

6. 6

   Pour immediately: Pour the sesame-jaggery mixture onto the greased surface in a single layer. Work quickly.

7. 7

   Flatten: Using the greased rolling pin or the back of a greased spoon, quickly press and roll the mixture to an even thickness of about 4 to 5 mm. You have about 1 to 2 minutes before it begins to harden.

8. 8

   Score into squares: Before the mixture hardens completely (but after 1 to 2 minutes when it has partially set), use a greased knife to score lines across the surface to mark squares or rectangles. Do not cut all the way through yet.

9. 9

   Cool and break: Allow to cool completely for 15 minutes. It will harden into a brittle sheet. Break along the scored lines into individual pieces.

10. 10

    Store: Store in an airtight container at room temperature for up to 3 weeks.