rose, pistachio, coconut til gajak video recipe - this moreish winter treats, only takes 30 minutes to prepare with sesame seeds and other basic ingredients, an ideal dish for makarsankranti and lohri.

if you have already made and enjoyed eating mixed dry fruit and seeds brittle then make this gajak in your own kitchen. 

learn how to make the best til gajak in this post. 

rose, pistachio, coconut til gajak video recipe - this moreish winter treats, only takes 30 minutes to prepare and not required tons of ingredients, an ideal dish for makarsankranti and lohri.

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 kinds of festivals and celebrations every few weeks.

rose, pistachio, coconut til gajak video recipe - this moreish winter treats, only takes 30 minutes to prepare and not required tons of ingredients, an ideal dish for makarsankranti and lohri.

Festivals and celebrations plays such an important role in our lives, and each festival holds very specific significance whether they could be religious, historical, the birth of god or arrival of the season.

Participation in festive celebrations has long been a part of the 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.

rose, pistachio, coconut til gajak video recipe - this moreish winter treats, only takes 30 minutes to prepare and not required tons of ingredients, an ideal dish for makarsankranti and lohri.

Since I have settled outside India for more than 25 years, I am not obliged to celebrate each and every Hindu festival, but a few main festivals 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 as 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 especially Indian 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 that delectable food.

Every year I prepare one or two kind of dish, sometimes traditional like Til Papdi, Kachriyu , peanut 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.

rose, pistachio, coconut til gajak video recipe - this moreish winter treats, only takes 30 minutes to prepare and not required tons of ingredients, an ideal dish for makarsankranti and lohri.

Gajak, sometimes it's a little difficult when you make at home, perfect crunch which is not too tough when you bite and it is 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.

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 this gajak in less than 30 minutes, just make sure you have every ingredient 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 beautiful boxes or Jars as giveaways and receive so many ohhhhs and ahhhhhs !!!



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Yield: 20-22 pieces
prep time: 5 Mcook time: 25 Mtotal time: 30 M
Make this melt in your mouth til gajak on this Makarsankranti and Lohri. It is prepared with Rose, Pistachio, Coconut, and Sesame seeds and can be done in less than 30 minutes.


  • Heavy base pan or kadai
  • big spoon
  • baking or parchment paper or a silicone mat 
  • rolling pin
  • pizza cutter or sharp knife 
  • 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
  • 1 and a half tsp, bi co soda
  • 3 tbsp. water
  • 1 tsp. cardamom powder



  1. Dry roast sesame seeds and pistachio nuts in a heavy bottom pan.
  2. Let it cool and grind or pound them in coarse texture and mix cardamom powder.
  3. In the same pan light roast desiccated coconut.
  4. Leave it aside.
  5. Now in the same pan add sugar, water, and corn syrup.
  6. Mix well.
  7. Turn on the heat on low and keep stirring, ( do not think even to stop one second )
  8. Keep cold water by side in a little bowl or saucer.
  9. Once sugar is melted, turn the heat a little higher, keep stirring.
  10. Once sugar syrup turns very light brown, put a drop of syrup in cold water.
  11. If syrup turns into hardball, the syrup is done..if not maybe half a minute keep on the heat and stirring.
  12. Once the syrup is done, quickly add soda.
  13. Combine well, switch off the heat and stir vigorously for 20 seconds.
  14. Quickly add sesame and pistachio powder, coconut, rose water and ghee.
  15. Mix well. 
  16. Transfer mixture onto butter paper and with help of butter paper bring the mixture together.
  17. Now with all the speed start rolling the Gajak mixture as thin as possible.
  18. Sprinkle rose petals, pistachio slivers and coconut flakes and once again press down with the rolling pin.
  19. Once you are happy ( well, you should be ) with the thickness of the gajak ( try not to let it go cold ) quickly cut the gajak into the desired shape.
  20. They will cool in a few minutes, store them in an airtight container or arrange in a pretty gift box and give it as a gift.
  21. Enjoy!


You can grease a good wooden board if you don't have butter paper handy.
Fat (grams)
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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
til gajak, makarsankranti,
Desserts, Snack

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

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

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

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

  5. Absolutely love gajak and especially when sesame seeds are added, it gets even more flavourful. the addition of rose petals are really good, slightly cooling for the body too. Excellent photography as always. Loved scrolling through all the images.

  6. Happy Makara Sankranti in advance. You have a magic hand. Amazing ingredients. You are a Chikki queen๐Ÿ˜˜๐Ÿ˜˜

  7. Wow brilliant shots..Love Gajak.. love the addition of Pistachio Nd Rose petals... Superb share

  8. Just love this delicious chikki and the beautiful pics...

  9. I love the combination of rose and pistachios, the go so well together and impart an amazing taste sensation.


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