Gur aur Til ka Gajak

About Gur aur Til ka Gajak

Ingredients

• Jaggery (gur), grated 2 cups
• Sesame seeds (til) ½ cup
• Oats 2 tbsps
• Refined oil 1 tbsp + to grease
• Green cardamoms, crushed 1 tsp
• Nutmeg powder ½ tsp
• Peanuts, roasted and crushed 1 cup
• Wheat flakes ½ cup

How to Make Gur aur Til ka Gajak (Stepwise Photos)

Method

1. Dry roast sesame seeds and oats one by one in a non-stick pan till light brown. Keep aside.
2. Grease a flat plate.
3. Heat 3 cups water in a deep non-stick pan, add jaggery and oil stir till jaggery dissolves.
4. Add crushed cardamom, nutmeg powder and peanuts and mix well.
5. Bring the mixture to a boil and add oats and sesame seeds and mix well. Add wheat flakes and mix.
6. Pour this mixture into the greased plate and spread evenly and set aside to cool and set.
7. Cut into square pieces and serve.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps