Anarsa and Til ke Gajak — Traditional Indian Winter Sweet Recipes

Anarsa and Til ke Gajak are two of India’s most traditional winter sweets — made with sesame seeds and jaggery, both of which are warming foods in Ayurvedic and practical terms. Anarsa is a deep-fried sweet from Bihar, Jharkhand, and Maharashtra, made for Chhath Puja. Gajak is the sesame brittle eaten across North India at Lohri and Makar Sankranti. Both are simple to make but demand attention to jaggery syrup consistency — that’s the one thing that determines success or failure.

Anarsa — Rice and Jaggery Sweet

Ingredients

• 2 cups rice (old rice, at least 6 months old, soaked overnight)
• 1½ cups jaggery, grated
• ½ cup water
• ½ cup white sesame seeds
• ¼ tsp Phoran green cardamom, finely ground (2–3 pods)
• Ghee for deep frying
• Tiny pinch of edible camphor (optional, traditional)

Method

1. Prepare rice flour: Drain soaked rice. Spread on a cloth and air-dry 2–3 hours until completely moisture-free. Grind to a fine powder and sieve.
2. Make jaggery syrup: Heat jaggery with water, stirring until dissolved. Strain to remove impurities. Cook until one-string consistency — a drop pressed between fingers forms a single thread that holds.
3. Make the dough: Add rice flour to the hot syrup gradually, stirring to avoid lumps. Add cardamom. Mix to a stiff dough. Rest 4–6 hours or overnight — this is important, the rice absorbs the jaggery fully.
4. Shape: Grease palms with ghee. Roll dough into small balls, flatten slightly. Press both sides into sesame seeds.
5. Fry: Heat ghee in a heavy pan on medium-low. Fry slowly, turning occasionally, until deep golden brown (8–10 minutes per batch). Medium-low heat is non-negotiable — high heat burns outside while leaving the inside raw.
6. Cool: Drain on paper towels. Cool completely before storing. They crisp up as they cool.

Regional Variations

Bihar/Jharkhand: Thicker and softer, made for Chhath Puja. Tamil Nadu (Adhirasam): Thinner and crispier, more cardamom. Maharashtra: Medium thickness, generous sesame coating.

Troubleshooting

Too hard: Jaggery syrup overcooked, or dough too dry. Soft and soggy: Undercooked, or rice wasn’t dry enough before grinding. Breaking while frying: Dough didn’t rest long enough. Burning outside, raw inside: Heat too high.

Storage

Airtight container at room temperature. Lasts 2–3 weeks. Layer with parchment to prevent sticking.

Til ke Gajak — Sesame Brittle

Ingredients

• 2 cups white sesame seeds
• 1½ cups jaggery, grated
• 2 tbsp ghee
• ¼ tsp Phoran green cardamom, finely ground
• Few drops lemon juice (prevents crystallisation)
• Pinch of roasted edible gum (gond), powdered (optional — adds crunch)

Method

1. Roast sesame: Dry roast sesame on low heat until light golden and fragrant — about 4–5 minutes. Stir constantly. Do not over-roast (bitterness). Set aside.
2. Make jaggery syrup: Heat ghee in a heavy pan. Add jaggery. Cook on medium, stirring. Add lemon juice. Cook until hard ball stage — a drop into cold water forms a hard ball that doesn’t stick to your teeth (about 10–12 minutes). This is the critical step.
3. Combine: Once the syrup reaches hard ball stage, immediately add roasted sesame and cardamom. Mix quickly and thoroughly. Work fast — the mixture sets within minutes.
4. Shape: Pour onto a greased surface (marble slab or steel plate). Use a greased rolling pin to roll out quickly to ¼-inch thickness while still warm.
5. Cut: While still warm but beginning to set, cut into diamond or square shapes with a greased knife. Cool completely — gajak crisps as it cools.

Variations

Peanut Gajak: Replace half the sesame with roasted peanuts. Mixed Nut Gajak: Add chopped almonds and cashews. Spiced Gajak: Add a pinch of dry ginger and black pepper for extra heat.

Troubleshooting

Too soft/chewy: Jaggery didn’t reach hard ball stage — cook longer next time. Too hard/brittle: Overcooked. Crystallised/grainy texture: Didn’t add lemon juice, or stirred too much after adding sesame. Won’t set: Syrup consistency was wrong. Sticks to everything: Grease all tools and the surface well.

Storage

Airtight container at room temperature. Lasts 3–4 weeks. Keep away from humidity.

The Jaggery Syrup — The One Thing to Get Right

Both recipes depend on jaggery syrup cooked to the right stage. Anarsa needs one-string consistency. Gajak needs hard ball. These are different and it matters — wrong stage produces wrong texture in both sweets. A candy thermometer helps: one-string is around 107–112°C, hard ball is around 121–127°C. If you don’t have a thermometer, the cold water test is reliable with practice.

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