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Type Brittle
Course Dessert, confection
Place of origin India
Region or state Madhya Pradesh, North India, Bangalore
Main ingredients Sesame seeds, jaggery, peanuts
Variations Gond gajak, chocolate gajak, dry fruit gajak, gajak barfi
Cookbook: Gajak  Media: Gajak

Gajak (Hindi: गजक; Punjabi: ਗਚਕ gachak) is a well-known dessert or confection originating in the Bhind-Morena region of Madhya Pradesh, where it is most commonly consumed in the winter months. It is a dry sweet made of sesame seeds (til) or peanuts and jaggery.[1] The til is cooked in the raw sugar syrup and set in thin layers, which can be stored for months.


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.


It is said that it is due to some components in the water of the Chambal river that a sweet came to be developed from it. The gajaks of Morena are very well-known and is exported internationally. Along with Morena, premium quality gajaks are also made in Bangalore (now Bengaluru). A world record was set in 2012 when a 55.1 pound (25kg) gajak termed the mahagajak was prepared. Agra has also developed itself as a gajak hotspot in India, with Manohar Lal Daulat Ram Gajak Waale gajak producers leading the charts.[2]


  • Gud-Til Gajak
  • Til-Revadi Gajak
  • Khas Gajak

See also[edit]