Special Kutema Gajak: This sweet of Karauli is in high demand even in foreign countries, it tastes cold in seconds after eating, business is going on for 100 years

Karauli. With the onset of winter, the work of making Gajak is also gaining momentum in Karauli. The local artisans here are seen working hard day and night to prepare this special winter sweet. With the onset of winter the demand for Gajak increases in Karauli. The business of making Gajak here is said to be more than 100 years old.

Gajak’s business is increasing
The special Kutema Gajak made by the artisans of Karauli is in demand not only in the country but also abroad. The most special thing about this Gajak is that it dissolves as soon as it is placed in the mouth. As winter is intensifying, the business of Gajak is also increasing in the markets of Karauli.

People wait eagerly
This is such a special sweet made in Karauli during the winter season that people eagerly wait for this season to taste it. The taste lovers here come to the markets of the city especially till late night to enjoy the taste of this Gajak. The Kutema Gajak made in Karauli is such that it makes the winter season even more memorable.

Demand for Gajak increases in cold weather
As the winter season approaches, the demand for Gajak in Karauli increases rapidly, that is why the business of Gajak artisans is also in full swing in Karauli these days. Jabbar Bhai, the ancestral artisan who makes Gajak, tells that this sweet is prepared from sesame seeds and jaggery. To make this, first of all sugar and jaggery syrup is made, which is cooled and stretched. Stretching makes the syrup crispy. After this, it is baked on low flame with sesame seeds.

The taste of Gajak depends on the grinding.
According to Jabbar Bhai, the real taste of Gajak depends on its grinding. After hours of pounding with a wooden hammer, the sesame seeds split and the Gajak becomes crispy and soft. If grinding is not done properly, Gajak may become hard and tasteless.

Danger to Gajak from hot syrup
According to the local artisans of Karauli, caution is necessary while making Gajak. There is a risk of Gajak getting burnt due to hot syrup. In this cold season, the increased demand for Gajak is forcing the artisans to work day and night, due to which this traditional sweet remains the most popular in winter.

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