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Madhyapradesh · Snack

Gajak (Peanut-Jaggery Brittle)

Traditional 6. Gajak recipe

🧺 Ingredients

• 160g unsalted, unroasted peanuts
• 100g jaggery, powdered or chopped fine
• 20ml water
• 10ml ghee or oil (for greasing)

👩‍🍳 How to make Gajak

1. Heat heavy-bottomed pan (kadai) on low heat
2. Add peanuts; dry roast continuously for 5 minutes, stirring often
3. Continue roasting until black spots appear and peanuts are very crunchy (sound hollow when bitten)
4. Cool peanuts completely on separate plate
5. Rub cooled peanuts between palms to remove thin red skin
6. Sift through strainer to separate husks; discard husks, keep peanuts
7. Grease metal tray or marble board with ghee/oil
8. Add jaggery and 20ml water to same pan; heat on low flame
9. Stir constantly until jaggery dissolves completely
10. Keep bowl of cold water nearby for testing consistency
11. Continue cooking and stirring on low heat for 8–12 minutes
12. Test: drop small spoon of syrup into cold water; it should form brittle and snap easily (hard ball stage, 115°C)
13. When correct consistency reached, immediately turn off heat
14. Quickly add roasted peanuts; stir vigorously for 10 seconds to coat evenly
15. Immediately turn mixture onto greased tray
16. Place parchment paper on top, flatten slightly with rolling pin
17. Remove paper; mark into squares with knife while still warm (hacksaw gently)
18. Cool completely at room temperature (do not refrigerate)
19. Break into pieces once fully cool
20. Store in airtight container 3–4 weeks
21. ---

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