Winters in the North Indian district of Morena in Madhya Pradesh stands for only one thing – Gajak. Although prepared and consumed throughout Northern India, the Gajak from Morena remains a stand-out. Some say it’s the water components of the Chambal River that run through Morena that gives it a unique taste but whatever the reason, there’s no denying that if you’re having Gajak, it should be from Morena!
How it’s made
A painstaking and time-consuming process, making about 5 to 8 kilograms of Gajak can take anywhere between 10 to 15 hours. Prepared with sesame seeds and jaggery, the dough to cook the sweet is hammered until all the sesame seeds are broken down and are able to release their oils into the dough. This is then cooked in sugar syrup and set in thin layers. It can be stored for months in air-tight containers.
Why is it consumed in winter
The harsh winters of North India mean that body needs more energy to adjust to the climate. The two main ingredients of the legendary Gajak – sesame seeds and jaggery, are believed to have properties that protect the body heat in the cold season.
The famous Morena Gajak is available throughout winter in most city markets in the district. It retails at approximately Rs.225-Rs.250 per kg.