Gajar Paak

Gajar Paak is a timeless Indian sweet, adored for its rich, fudgy texture and warm, nutty sweetness. Rooted in traditional North Indian kitchens, this festive delicacy is often prepared during winters, Diwali, Holi, and family gatherings. Made from grated carrots, khoya (reduced milk), sugar, and ghee, Gajar Paak is slowly cooked until it thickens into a luscious, melt-in-the-mouth treat, enriched with cardamom and studded with crunchy nuts.

What makes Gajar Paak special is its depth — hearty yet elegant, rich yet balanced. Unlike the softer Gajar Halwa, it is set firm, cut into squares or diamonds, and served like a mithai. Variations such as Kesar Gajar Paak or Dry Fruit Gajar Paak heighten its festive charm, while garnishing with almonds, pistachios, or silver foil adds a touch of grandeur.

Nutritionally, Gajar Paak offers energy from ghee and sugar, vitamins and fiber from carrots, and protein and calcium from khoya and nuts. Though rich, it is nourishing and especially enjoyed in winters, when its warmth and richness feel comforting. Crafted with patience and love, this dessert reflects the heritage of Indian mithai-making, where simple ingredients are elevated into something extraordinary.

Gajar Paak is more than a sweet — it is a symbol of celebration, indulgence, and the joy of sharing tradition with loved ones. Rooted in family kitchens and sweet shops alike, it embodies the artistry of Indian festive cuisine, carrying forward the timeless charm of heritage desserts.

Gajar Paak is a classic North Indian sweet, treasured for its rich, fudgy texture and festive warmth. Made by slowly cooking grated carrots with khoya, ghee, and sugar, it transforms into a luscious mithai, flavored with cardamom and adorned with nuts. Unlike softer Gajar Halwa, it sets firm, cut into squares or diamonds for celebratory servings. Variants like Kesar or Dry Fruit Gajar Paak add luxury, while silver foil enhances its grandeur. Nutritious yet indulgent, it blends carrots’ fiber with the richness of khoya and ghee. A winter favorite, it symbolizes tradition, festivity, and the joy of sharing heritage sweets.

What is Gajar Paak?

Gajar Paak is a traditional North Indian sweet, especially cherished during winters and festivals like Makar Sankranti, Lohri, and Diwali. Made primarily from sesame seeds (til), jaggery (gur), and ghee, it is prized for its crunchy-yet-melt-in-the-mouth texture and nutty sweetness. Unlike syrup-soaked mithais, Gajar Paak is light, energizing, and aromatic, offering warmth and comfort in cold weather. Variations such as Til Gajar, Dry Fruit Gajar, or Peanut Gajar enrich its festive appeal, often presented as thin squares, rolls, or brittle-style slabs.

The preparation involves roasting sesame seeds to enhance their aroma, then combining them with melted jaggery syrup cooked to the right consistency. The mixture is quickly spread, flattened, and cut into shapes before it hardens, creating its signature crunch. Ghee and cardamom are often added for richness and flavor, while garnishing with nuts or silver foil adds festive elegance. Traditionally, artisans prepare Gajar in open pans with skillful timing, ensuring the perfect balance of crispness and sweetness.

Culturally, Gajar Paak is more than a sweet—it is a winter ritual, offering warmth, nourishment, and togetherness. Served during harvest festivals and family gatherings, it reflects the wisdom of seasonal eating, where sesame and jaggery are believed to generate heat and strength in cold months. With its rustic simplicity and festive spirit, Gajar Paak continues to bridge heritage and health, cherished across generations as both indulgence and tradition.

Gajar Paak is a classic North Indian winter sweet made from sesame seeds, jaggery, and ghee. Celebrated during Makar Sankranti, Lohri, and Diwali, it offers a crisp, nutty sweetness unlike syrupy mithai. Roasted sesame enhances aroma, while jaggery syrup cooked to the perfect stage ensures brittle crunch. Ghee enriches texture, and cardamom or nuts add festive elegance. Traditionally crafted by artisans, it symbolizes warmth, energy, and seasonal wisdom—sesame and jaggery are believed to generate heat and strength in winter. Presented as squares, rolls, or slabs, Gajar Paak blends health and indulgence, remaining a beloved festival staple across generations.

History & Cultural Roots

Gajar Paak traces its origins to ancient North Indian culinary traditions, where sesame and jaggery were staples of winter diets. Rooted in Ayurveda, both ingredients are valued for their warming, energizing properties, making this sweet a natural choice during the harvest season. Over centuries, Gajar evolved from a rustic, homemade winter treat to a festive delicacy, perfected in towns like Morena (Madhya Pradesh), which is renowned for its Gajar craftsmanship.

Gajar Paak, rooted in North Indian tradition, blends sesame and jaggery—Ayurveda’s winter staples—for warmth and energy. Celebrated during Lohri and Makar Sankranti, it symbolizes prosperity and seasonal well-being. From Morena’s famed craft to modern nutty twists, this crunchy sweet endures as a festive emblem of heritage and cheer.

Gajak Paak, deeply rooted in North Indian traditions, reflects Ayurveda’s wisdom by combining sesame and jaggery—winter staples known for warmth and strength. Originating as a rustic homemade treat, it became a festive delicacy, with towns like Morena in Madhya Pradesh famed for its craftsmanship. Celebrated during Lohri and Makar Sankranti, it symbolizes prosperity, abundance, and seasonal well-being. Shared at bonfires, exchanged as gifts, or bought from bustling sweet shops, its crisp, nutty texture embodies joy and togetherness. Whether in its classic til form or modern nut-enriched variations, Gajak Paak endures as a cherished emblem of heritage, health, and winter festivity.

Culturally, Gajar Paak is intertwined with winter festivals—shared in homes, exchanged as gifts, and sold in sweet shops during Lohri and Makar Sankranti. Its simple ingredients embody abundance, prosperity, and seasonal well-being, while its crisp, nutty texture symbolizes the celebratory crunch of life itself. Today, whether enjoyed as traditional Til Gajar or modern nut-filled variations, Gajar Paak remains a timeless emblem of North Indian winters—heritage wrapped in sweetness, warmth, and festive cheer.

Ingredients – Gajar Paak

Gajar Paak is a traditional North Indian winter sweet, loved for its crisp, nutty texture and wholesome sweetness. Rooted in seasonal eating, it combines the richness of jaggery with the warmth of sesame seeds, producing a crunchy mithai that’s both festive and nourishing. Unlike heavy, syrup-laden desserts, Gajar Paak feels light yet energizing, making it a must-have during festivals like Lohri and Makar Sankranti.

Ingredients:

1 cup sesame seeds (til)
1 cup jaggery (gur), chopped or grated
2 tbsp ghee (clarified butter)
2–3 tbsp water
¼ tsp cardamom powder (elaichi)
Chopped nuts (almonds, cashews, pistachios) for garnish (optional)
Edible silver foil (varak), optional, for festive touch

Cooking Science: Why Gajar Paak Works So Well

Gajar Paak’s hallmark crunch comes from the interplay of roasted sesame seeds and perfectly cooked jaggery syrup. Sesame seeds, when roasted, release nutty oils that deepen flavor while staying crisp. Jaggery, rich in minerals and natural sweetness, undergoes caramelization when boiled with water, reaching the “hard-ball” stage — the critical point where it can solidify without becoming sticky or chewy.

The trick lies in timing: if the jaggery syrup is undercooked, the Gajar stays soft and doesn’t set; if overcooked, it turns too hard or bitter. Ghee acts as a natural separator, preventing sticking and adding richness. Once the roasted sesame seeds are mixed in, the hot mixture is quickly spread and flattened, then cut before it cools — capturing its iconic brittle-like texture.

This combination of caramelized jaggery, nutty sesame, and precise heat control ensures that Gajar Paak delivers a crisp snap with every bite. Its warming ingredients not only make it seasonally appropriate but also turn it into a dessert that feels both indulgent and healthful — a balance that has kept it a winter favorite for centuries.

Gajar Paak’s irresistible crunch lies in science and precision. Roasting sesame seeds releases nutty oils while keeping them crisp. Jaggery, when boiled to the “hard-ball” stage, caramelizes into a brittle base—firm yet not sticky. Ghee prevents clumping and adds depth. The key is timing: undercooked syrup keeps it soft; overcooked makes it bitter or rock-hard. Spreading and cutting while warm locks in its signature snap. This harmony of caramelized jaggery, nutty sesame, and controlled heat produces a crisp, golden treat that feels indulgent yet wholesome. Rooted in Ayurveda, it remains a nourishing winter sweet, balancing tradition, taste, and nutrition.

Pro Tips Before You Start – Gajar Paak

Gajar Paak, the crunchy North Indian winter delicacy, may appear straightforward, but achieving that perfect crisp texture and balanced sweetness needs precision:

Roast Right: Dry roast sesame seeds (til) on medium heat until they release a nutty aroma. Avoid over-roasting, which makes them bitter.
Jaggery Consistency: The heart of Gajar lies in cooking jaggery syrup correctly. Test with the “hard-ball stage” (drop a little syrup in cold water—it should form a hard ball that breaks with a snap).
Use Ghee Wisely: Ghee prevents the mixture from sticking and adds depth of flavor, but don’t overdo it, or the Gajar may not set properly.
Timing Is Key: Mix roasted sesame into the hot jaggery immediately and spread fast, as the mixture hardens quickly.
Work on a Greased Surface: Grease your rolling pin and tray before spreading the mixture to avoid sticking.
Thickness Matters: Spread thin for brittle-like crunch or slightly thicker for chewy bites, depending on preference.
Cut While Warm: Always cut into squares/diamonds while the mixture is still warm; once hardened, it becomes difficult to shape.

Step-by-Step Method – Gajar Paak

Step 1: Roast Sesame Seeds

Dry roast 1 cup sesame seeds on medium flame until golden and aromatic. Keep aside.

Step 2: Prepare Jaggery Syrup

In a heavy pan, add 1 cup jaggery, 2–3 tbsp water, and 2 tbsp ghee. Heat until jaggery melts and reaches the hard-ball stage (test in cold water).

Step 3: Combine Seeds & Syrup

Quickly add roasted sesame seeds and ¼ tsp cardamom powder into the hot syrup. Mix well.

Step 4: Spread the Mixture

Pour the mixture onto a greased plate or tray. Flatten evenly with a greased rolling pin.

Step 5: Cut & Set

While still warm, cut into squares or diamonds. Let cool completely before serving. Garnish with chopped nuts or edible silver foil for festive flair.

Watch the Video Tutorial

Prefer to watch step-by-step? Here’s a video that walks you through the process of making Gajar Paak:
Watch Gajar Paak Video Tutorial

Serving Suggestions – Gajar Paak

Authentic Touch: Present Gajar Paak in traditional brass plates, steel thalis, or festive trays lined with banana leaves or parchment. Stack neatly cut squares or diamonds in layered rows, evoking the rustic charm of North Indian sweet shops and winter fairs. This classic presentation highlights its crisp texture and golden sheen.
Perfect Pairings: Best enjoyed with a steaming cup of masala chai, ginger tea, or filter coffee, which balance its nutty sweetness. During festivals like Makar Sankranti or Lohri, it pairs beautifully with rewri, til laddoo, or chikki, creating a wholesome and celebratory sweet platter.
Modern Twist: Elevate it by drizzling melted dark chocolate or white chocolate over the pieces, or by serving alongside roasted nuts and dried fruits for a gourmet sweet platter. You can also package individual pieces in elegant dessert boxes or jars, perfect for festive gifting or modern dessert tables.
Best Served: At room temperature in winter, when the crisp texture stays intact and the nutty warmth of sesame with jaggery’s caramel notes shine through. Its crunch and subtle sweetness make it ideal for nibbling after meals, serving with tea, or sharing during festive bonfires.

This is a sweet that thrives in both traditional and modern presentations. Authentic brass thalis or rustic trays carry forward its heritage charm, while creative twists like chocolate drizzles, nut platters, or gift boxes make it suitable for contemporary celebrations. Whether at a festival, family gathering, or as a thoughtful gift, Gajar Paak offers a timeless bite of winter indulgence that blends tradition, health, and festivity.

Gajar Paak shines in both traditional and modern presentations. Served in brass thalis, silver platters, or rustic trays, it carries the essence of heritage and festive charm. For contemporary flair, it can be styled in decorative gift boxes, layered with chocolate drizzle, or paired with assorted nuts for elegant platters. Its vibrant color and rich aroma make it the centerpiece of winter feasts, whether at Lohri gatherings, Diwali spreads, or family get-togethers. Best enjoyed warm with masala chai or rewri, this carrot-based delicacy blends nourishment and indulgence, offering a perfect balance of tradition, taste, and seasonal celebration.

Serve Gajar Paak in brass thalis or festive trays for authentic charm, or add a modern twist with chocolate drizzles and nut platters. Pair with masala chai or rewri during winter festivals. Ideal for gifting, gatherings, or post-meal snacking, its crisp sweetness embodies tradition, warmth, and celebratory indulgence.

Nutritional Profile (Per Serving – ~100 g)

Calories: ~420–450 kcal
Protein: ~8–10 g
Fat: ~18–20 g
Carbohydrates: ~55–60 g
Fiber: ~3–4 g

Gajar Paak is a nutrient-dense sweet, thanks to sesame seeds and jaggery. Sesame provides healthy fats, protein, calcium, and iron, while jaggery contributes quick energy along with trace minerals like magnesium and potassium. Unlike syrup-soaked sweets, its natural sweetness and nutty crunch make it both indulgent and nourishing.

The high energy value makes it especially suited for winters, providing warmth and stamina. Its balance of plant protein, fiber, and minerals gives it a wholesome profile, making it a more nutrient-rich alternative to many refined sugar-based mithais. Consumed in moderation, it is both festive and health-supportive.

Gajar Paak derives its richness from grated carrots, milk, ghee, and sugar, often garnished with nuts. Carrots provide beta-carotene, fiber, and antioxidants, while milk and ghee add protein, calcium, and healthy fats. Nuts like cashews and almonds boost micronutrients and texture. Compared to many heavy sweets, it feels lighter yet indulgent. Its moderate calorie profile and vitamin A content make it a nourishing winter delicacy when consumed in balance—warming, festive, and wholesome at once.

Storage & Shelf Life – Gajar Paak

Room Temperature: Store in an airtight container at room temperature for 10–15 days, especially in dry, cool weather.
Refrigeration: Optional, but can extend freshness up to 3 weeks. Keep in airtight boxes to prevent moisture absorption, which softens its crispness.
Freezing: Not recommended, as it affects the brittle texture and natural crunch.
Tip for Freshness: Always use dry utensils when serving. Store in a cool, dry place away from humidity, as sesame and jaggery are highly moisture-sensitive.

Gajar Paak’s long shelf life makes it ideal for festivals, gifting, or winter storage. When kept in airtight containers, it retains its crisp, nutty flavor and signature snap, offering a reliable indulgence for tea-time snacking or post-meal desserts. Its sturdiness and ability to stay fresh without refrigeration reflect its roots as a traditional winter treat meant for sharing and storage.

Gajar Paak stays crisp for 10–15 days at room temperature in airtight containers, or up to 3 weeks if refrigerated. Freezing spoils its brittle texture, so avoid it. Always use dry utensils and store away from humidity. Its sturdy shelf life makes it perfect for festivals, gifting, and winter snacking.

How This Recipe Works – Gajar Paak

Gajar Paak’s magic lies in its crisp snap, nutty depth, and wholesome sweetness. Unlike creamy milk-based desserts, it depends on the perfect union of roasted sesame seeds and caramelized jaggery, balanced with just the right heat and timing.

The base begins with sesame seeds, dry-roasted to release oils and enhance aroma while keeping them crunchy. Jaggery is melted with water and ghee, then cooked carefully until it reaches the hard-ball stage. This stage is critical — it ensures the jaggery will harden into a crisp brittle rather than remain sticky or turn overly hard.

Once the hot syrup is ready, roasted sesame seeds and cardamom are folded in quickly before the mixture sets. It is then spread thin and cut into neat squares or diamonds while still warm, locking in its signature crunch. Proper greasing of trays and tools prevents sticking and helps achieve sharp, festive shapes.

The result is a nutty, crunchy, energizing sweet: robust yet elegant, simple yet festive. Each step — from roasting seeds, perfecting syrup, to shaping the mixture — ensures balance in texture, sweetness, and flavor, making Gajar Paak a beloved winter delicacy.

Key Highlights – Gajar Paak

Crunchy Perfection: Crisp, brittle texture from roasted sesame and properly cooked jaggery syrup.
Nutty Sweetness: Natural warmth of sesame paired with mineral-rich jaggery.
Winter Classic: Traditionally enjoyed during Lohri, Makar Sankranti, and seasonal gatherings.
Wholesome Indulgence: Provides warmth, energy, and nutrition while being festive.
Timeless Treat: Long shelf life, perfect for gifting, snacking, or sharing around bonfires.

Extended FAQs – Gajar Paak

Q: How is Gajar Paak different from other Indian sweets?

A: Unlike creamy or syrup-soaked desserts like Phirni or Jalebi, Gajar Paak is a brittle made by combining roasted sesame seeds (or sometimes peanuts) with jaggery syrup. Its appeal lies in its crunch, nuttiness, and long shelf life.

Q: Can Gajar Paak be made without jaggery?

A: Traditionally, jaggery is essential as it provides sweetness, binding, and warmth. Sugar can be used as a substitute, but it lacks the earthy, mineral-rich taste and health benefits jaggery brings.

Q: How long does Gajar Paak stay fresh?

A: Stored in an airtight container, Gajar Paak can stay crisp and fresh for 2–3 weeks at room temperature. Keep it away from moisture to preserve its crunch.

Q: Why does my Gajar Paak turn too hard or too soft?

A: The jaggery syrup stage is crucial. If undercooked, the sweet will remain sticky and soft; if overcooked, it becomes rock-hard. Reaching the correct “hard-ball” stage ensures the perfect brittle texture.

Q: Can I add different flavors to Gajar Paak?

A: Yes. While sesame and jaggery are classic, you can enhance it with peanuts, almonds, cashews, or spices like cardamom and dry ginger for warmth and variety.

Conclusion

Gajar Paak is more than just a sweet—it is a symbol of warmth, energy, and tradition. Its crisp, nutty texture and earthy sweetness make it a winter favorite, especially during Lohri and Makar Sankranti. Whether shared at festive gatherings, gifted to loved ones, or enjoyed as a wholesome snack, Gajar Paak carries the essence of Indian heritage in every bite.

Gajar Paak is a winter classic, blending sesame and jaggery into a crisp, nutty delight. Cherished during Lohri and Makar Sankranti, it symbolizes warmth, energy, and tradition. Whether shared at gatherings, gifted with love, or savored as a wholesome snack, it preserves Indian heritage in every crunchy, sweet bite.

5-Step Easy Traditional Gajar Paak Recipe: Rich & Nutty