This traditional sesame jaggery barfi is soft, nutty, and melts in your mouth. It's a perfect treat for festivals or any special occasion. The recipe uses simple ingredients like white sesame seeds, jaggery, and ghee, and follows a step-by-step process to ensure the best results. With a little patience and attention to detail, you can create this delightful dessert that has a perfect balance of sweetness and nuttiness.
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Heat a pan on medium and add the sesame seeds.
Roast on low flame for 4–5 minutes until they puff and crackle.
Transfer to a bowl and cool completely to prevent oil release while grinding.
Grind in 2 batches using pulse mode until you get a coarse powder.
Keep aside.
Line a 7x9 inch tin with butter paper.
Lightly oil a tray and place a butter paper sheet on it for rolling later.
Add chopped jaggery to a kadhai and heat on medium until it melts.
Once melted, switch to very low flame and stir continuously for about 15 minutes.
Perform a consistency test by dropping a little jaggery into cold water. If it stretches, it's not ready. If it becomes brittle and snaps, it's perfect.
Switch off the flame and add 1 tbsp ghee, stirring until glossy.
Add the ground sesame powder immediately and mix quickly as the mixture will thicken fast.
Transfer onto the butter-paper-lined surface and roll as thin as possible.
Rest for 10 minutes, then break into pieces for grinding.
Grind the cooled pieces into a fine powder using pulse mode.
Sift through a coarse strainer.
Add 3 tbsp melted ghee and mix with hands until it holds shape when pressed.
Transfer into the lined tin and press firmly using a potato masher.
Press the corners well and tap firmly until the surface becomes shiny.
Sprinkle toasted sesame on top and press lightly.
Rest for 1 hour to set.
Unmold carefully.
Cut into clean squares.
Serve or store in an airtight container.
Cool sesame properly before grinding to prevent it from turning into a paste.
Use low flame for melting jaggery as high heat can ruin the texture.
Ensure the jaggery reaches the brittle stage for the traditional gajak crispness.
Always use pulse mode while grinding to avoid oil release.
Do not add too much ghee during the final mixing as the barfi won’t set properly.
What is the texture of this gajak barfi?
This recipe gives a soft, melt-in-mouth gajak barfi, not the hard brittle type.
How long can I store the gajak barfi?
You can store it for 2–3 weeks in an airtight container at room temperature.
What type of jaggery should I use?
Use good-quality jaggery for a clean flavor and better binding.
What should I do if the mixture becomes too hard during rolling?
If the mixture turns too hard during rolling, warm it slightly and continue.
Why is it important to cool sesame seeds before grinding?
Cooling the sesame seeds prevents them from releasing oil while grinding, ensuring a coarse powder.
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