Monday, 11 January 2016

Rose, Pistachio Coconut Til Gajak #makarsankranti #kaipoche #kitefestivalinahmedabad #jcookingodyssey #ediblegifts


Have you ever thought about what we would've done if we never had any festivals in our life ? Ohhh, it's scary and don't want to think about it right ? when you are used to having almost various kind of festivals and celebrations every few week.



Festivals and celebrations  plays such an important role in our lives, and each festival holds very specific significance whether they could be religious, historical, birth of god or arrival of season. Participation in festive celebrations has long been a part of human experience. In our life we are learning how to deal and cope with so many unpleasant incidents and situations, in between celebrating the festivals whether they are small or big gives us a chance to accept a positive influence in our life.



Since I have settled out side India more than 25 years, I am not obliged to celebrate each and every Hindu festival, but few main festival we do celebrate because when you celebrate festival means respecting that event we are connecting our children to their roots in this modern and competitive world.



MakarSankranti, we can not celebrate this festival with so much zeal like I used to in India, The Festival of Kite is quite unique and it is a special festival of Ahmedabad which is very popular amongst the Gujarati community and now specially Prime Minister Mr Modi has been promoting this event (aka) International Kite Festival al all over the world.

For us Brits, when temperatures are settled in minuses and pouring down heavily surely it dampens your mood, I am restricted to fly a kite but no one can stop me devouring those delectable food. Every year I prepare one or two kind of dish, sometimes  traditional like Til Papdi, Kachriyu , peanut Chikki , Dry Fruit and seeds Chikki , Mamra Ladoo or something totally new recipe like Rose and Pistachio Sesame  Tahini halwa and Mixed Seeds and Jaggery Fudge to beat cold weather as long as I include sesame seeds.



This Makarsankranti, I thought of trying my hands on making Til Gajak , my childhood favourite and every visit to India means pack of Gajak is in my suitcase when I return. Our last visit to India, returning from Agra, our taxi driver and guide took us to this very famous Gajak Shop, ( Guessing they get some commission when they take people there ) because whenever I see any Gajak shop, they were refusing to take me saying 'Arey nahi Madam, in logo ki Gajak tasty nahi hoti or they are not that fresh and hygienic'  well, I listened to them and next day I bought few packs of various kind of Gajak from the shop where they took me.




Gajak, sometimes it's a little difficult when you make at home, perfect crunch which is not too tough when you bite and its hard to make to perfection. But today is your lucky day, because from now on you are going to make delicious, almost like shop bought, as soon as bite in it just crumbles into delicious pieces ! Although I have added rose flavours, pistachio and coconut, you can omit and make just plain Gajak as well and you can prepare and cut ( kai Po Che :P
 ) this gajak in less than 30 minutes, just make sure you have every ingredients ready on your worktop,Lol, ask someone to babysit your babies, because this dish needs all your attention, love and care, , then you have plenty of free time to enjoy Makarsankarnti with friends and family ! Share with friends and family on the roof of your house while enjoying kite flying, or pack in a beautiful boxes or Jars as giveaways and receive so many ohhhhs and ahhhhhs !!!

                                JCO wishes one and all a very happy and safe Makasankranti !



  
You will need ;-

  • 225 g sesame seeds ( white or brown )
  • 25 g desiccated coconut + garnish
  • 25 g pistachio slivers +  garnishing
  • 1 tbsp. rose water
  • 1 tbsp. edible rose petals ( dried )
  • 200 g caster sugar ( or you can grind normal sugar into grinder )
  • 75 ml light corn syrup
  • 3 tbsp. ghee recipe here
  • 1 and half tsp, bi co soda
  • 3 tbsp. water
  • 1 tsp. cardamom powder
  • Butter paper or silicon mat
  • Rolling pin
  • Lots of care, love and attention ..please keep your phone, kids and husband away this time :D 



Method :-
Dry roast sesame seeds and pistachio nuts in a heavy bottom pan.
Let it cool and grind or pound them in coarse texture.
In the same pan light roast desiccated coconut.
Leave it aside.
Now in the same pan add sugar, water and corn syrup.
Mix well.
Turn on the heat on low and keep stirring, ( do not think even to stop one second )
Keep cold water by side in a little bowl or saucer.
Once sugar is melted, turn the heat little higher, keep stirring.
Once sugar syrup turns very light brown, put drop of syrup in cold water.
If syrup turns into hard ball, syrup is done..if not maybe half a minute keep on the heat and stirring.
Once syrup is done, quickly add cardamom powder and soda.
Combine well, switch off the heat and stir vigorously for 20 seconds.
Quickly add sesame and pistachio powder, coconut and rose water and mix.
Transfer mixture onto butter paper and with help of butter paper bring mixture together, fast fast use your muscles.
Now with all the speed start rolling the Gajak mixture as thin as possible ( okay, it's hard to make it like papad )
Sprnkle rose petals, pistachio slivers and coconut falkes and once again press down with the rolling pin.
Once you are happy ( well, you should be ) with the thickness of the gajak ( try not to let it go cold ) quickly cut ( Kai Po Che ) the gajak into desire shape.
They will cool in few minutes, store them in air tight container or arrange in a pretty gift box and give it as a gift.
Enjoy !









Thank you for stopping by and reading this post ! We hope to see you again soon :)

4 comments:

  1. Those pictures are gorgeous. Love the use of bangles as props. Gajak is always a hit at our place.

    ReplyDelete
  2. Rose and coconut really enhances the flavor..looks great dear.. definitely healthy option

    ReplyDelete
  3. Very unique combination of ingredients - never ever had rose or pistachio in gajak before :) pics are beautiful

    ReplyDelete
  4. Love gajak, adding of rose petals must have given a nice flavour to it.

    ReplyDelete

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