Peanut & Sesame Gajak

1. Roast peanuts in a nonstick pan for 10-12 minutes. When peanuts start to crack remove from heat and allow them to cool. Remove skin and break peanuts in half.
2. Roast sesame seeds in the same manner for 4-5 minutes; stirring continuously. Once turned golden, remove from flame and allow them to cool.
3. To a heavy bottomed pan add jaggery and 1 t water and let it melt low flame for 6-7 minutes. Stir continuously to prevent sticking.
4. Add salt and green cardamom to melted jaggery and stir.
5. Check if the jaggery is done. You can do so by dropping a few drops it to ice cold water. The drops should sink and settle on the bottom
6. When jaggery is ready, mix in peanuts and sesame. Remove from flame.
7. Line a cookie tray with parchment paper and pour gajak mixture on it.
8. Line the gajak mixture’s top with parchment paper and roll with a rolling pin to make an even layer. Remove parchment and cut into squares while hot.
9. Let the gajak cool.

Note: to store the gajak, remove the squares from the cookie sheet and place in an air tight jar and keep away from heat.

Trivia

Sweets made with sesame or til are served to Maa Durga (Hindu Goddess) on the 9th day of Navratri. Devotees believe it brings them safety from accidents and removes fear of death.

Peanuts are not actually nuts! Peanuts are legumes and grow underground enclosed in shells

Incans of Peru in 1500 B.C. used peanuts during sacrificial rituals and enclosed their dead with them to help in their afterlife.

Sesame seeds hold religious value for the Hindu faith. They are considered sacred and believed to bring immortality. Mourners offer jars of sesame to the dead to help in their passing to heaven.