Dholpur. It is impossible not to remember Gajak in winter. As soon as winter sets in, Tilli’s Kutema Gajak comes to mind. Actually, as soon as the name of Gajak comes, the taste of Morena’s Gajak comes to mind. But, in Dholpur also the famous Kutema Tilli Gajak is being made for years, which customers take to other districts also. Aziz, who is making Gajak, said that this is his ancestral work. People from many places including Delhi, Agra, Gwalior buy and send goods from here to their relatives. But, people of Dholpur city like Morena’s Gajak more.
This is how Kutema Tilli Gajak is made
Shopkeeper Deepak told Local 18 that the spleen is cleaned first. After that, jaggery and sugar are also cleaned by filtering. After which a pan is placed on the furnace. 2 kg sugar, 250 grams jaggery and half liter water is added to it. After this it is stirred in the pan. After it is cooked thoroughly, it is taken out tightly and put outside in a clean place. After it cools down, it is prepared by repeatedly pulling it on a peg on the wall. After this process, the hot, clean spleen is put in the furnace. After which it is cut into pieces, mixed with spleen and pounded with a hammer made of wood. Only then the Kutema Gajak of the spleen is formed.
This is how peanut chikki is made
The shopkeeper also told about peanut chikki that jaggery syrup is made in the pan. After this, peanuts are put in it and it is taken out. Peanut chikki is made by cutting it into small pieces and crushing it. At many places in Dholpur, delicious Rewari, Peanut Chikki, Kutema Gajak are being made from jaggery and sugar. Who are liking the Gajak of Morena as well as the Gajak of Dholpur. The price of Tilli Ki Kutema Gajab ranges from Rs 160 to Rs 250 in the market. If we talk about groundnut chikki, then the price of chikki is being sold at Rs 140 to 160 per kg.
Tags: Bihar News, dholpur news, Famous Recipes, Local18, Street Food
FIRST PUBLISHED: January 1, 2025, 13:06 IST