Mawa Gazak Recipe – Khoya Gajak ki Patti Recipe
Mawa or khoya gajak is yet another super duper delicious and authentic gajak recipe from Agra that us liked by everyone. We all relish eating special gajak and chikkis available in markets, especially during the winters. These delectable Gajak are usually prepared with various styles and methods. Every region has a famous and special gajak style but Agra gajak patti is something which is really mouth drooling and outshines among the other gajak available in market. This heartwarming Agra gajak patti is prepared with ghee, dry fruits and sesame seeds and also using mawa. Til mawa gajak is little crisp and soft, making it a hit among many of us.
It takes very less ingredients and time to prepare this special gajak patti from Agra. You can very easily make this gajak at your home. Offer this tasty and widely demanded Agra’s special til mawa gajak to your guests, and surely they will like it. So, here are step-by-step instructions for making famous til mawa gajak at your home today. Enjoy!
Directions
Getting ready:
Finely chop cashews in a bowl.
Making:
Take sesame seeds in a pan or wok and stir fry until there is slight change in color and they get fragrant. Keep stirring constantly. Transfer the roasted sesame seeds to a plate.
In the same wok, add 1 tsp ghee. When the ghee is hot, crumbled the mawa with hand and add to it.
Now stir and continue stirring on low flame till the mawa melts completely and you see very slight change in color.
To it add powdered sugar and keep stirring to mix well. Cook till the mawa and sugar dissolve completely.
Then add roasted sesame seeds and cardamom powder to the mixture and stir nicely to mix all the ingredients well. This can take a minute or so. Now let the mixture cool down.
Now, on a board on kitchen top, spread a polythene wrap and grease it with some ghee.
Pour the mixture over it and spread evenly in a square shape with help of a rolling pin.
Sprinkle some finely chopped cashews over the mixture. Cut the til mawa gajak into small to big size chunks as desired. Let the mixture set.
Separate out the gajak chunks from polythene sheet and stack them in a serving plate.
Serving:
Serve this lip smacking and delicious til mawa gajak as a dessert or have it whenever you crave for something sweet. It keeps good for 10 to 12 days if stored in an airtight container and placed inside refrigerator. These gajak keeps good for up to 6 to 7 days if kept outside and for 10 to 12 days if stored in refrigerator.
Suggestions:
- Roast the sesame seeds till they puff up and you see slight change in color. It takes 4 to 5 minutes to roast the sesame seeds. Over roasting the sesame seeds give them a bitter taste.
- Also, roast the mawa until you see slight change in color and it gets fragrant.
- If the gajak is little soft then keep it aside for 10 to 12 hours to set. It will get dry. But if the gajak is still soft then cook the gajak mixture again in the wok and stir continuously until it melts. This can take 2 minutes and then follow the same procedure to set the gajak.
- For 500 grams gajak
- Time – 30 minutes
- Mawa – 250 grams
- Sesame seeds – 1 cup (150 grams)
- Powdered sugar – less than 1.5 cup (200 grams)
- Cardamom powder – ½ tsp
- Cashews – 4 to 5
- Finely chop cashews in a bowl.
- Take sesame seeds in a pan or wok and stir fry until there is slight change in color and they get fragrant. Keep stirring constantly.
- Transfer the roasted sesame seeds to a plate.
- In the same wok, add 1 tsp ghee. When the ghee is hot, crumbled the mawa with hand and add to it.
- Now stir and continue stirring on low flame till the mawa melts completely and you see very slight change in color.
- To it add powdered sugar and keep stirring to mix well. Cook till the mawa and sugar dissolve completely.
- Then add roasted sesame seeds and cardamom powder to the mixture and stir nicely to mix all the ingredients well. This can take a minute or so. Now let the mixture cool down.
- Now, on a board on kitchen top, spread a polythene wrap and grease it with some ghee.
- Pour the mixture over it and spread evenly in a square shape with help of a rolling pin.
- Sprinkle some finely chopped cashews over the mixture.
- Cut the til mawa gajak into small to big size chunks as desired. Let the mixture set.
- Separate out the gajak chunks from polythene sheet and stack them in a serving plate.
- Serve this lip smacking and delicious til mawa gajak as a dessert or have it whenever you crave for something sweet. It keeps good for 10 to 12 days if stored in an airtight container and placed inside refrigerator. These gajak keeps good for up to 6 to 7 days if kept outside and for 10 to 12 days if stored in refrigerator.
