Dholpur. It is not possible that Gajak is not remembered in winter. As winter progresses, in the case of Tilli’s Kutema Gajak, one remembers the taste of Morena’s Gajak. But in Dholpur also the famous Kutema Tilli Gajak is being made for years. Customers also take Gajak here to other cities. Aziz, who is making Gajak in the old city of Dholpur, told that this work of ours is ancestral. From our place, people from many places including Delhi, Agra, Gwalior take Gajak to their relatives.
Aziz and Deepak told about making Gajak, first the spleen is cleaned. After that jaggery or sugar is also filtered and cleaned. Two kilos of sugar and 250 grams of jaggery are cooked in a pan on the furnace by adding half a liter of water. After cooling for some time, it is prepared by repeatedly pulling it from a peg on the wall. It is put in a hot clean spleen on the furnace. Then cut into pieces and mixed with spleen, it is beaten with a wooden hammer. After that, Kutema Gajak is made of spleen.
Similarly told about groundnut chikki, jaggery syrup is prepared in a pan. It is taken out after putting peanuts in it. Small pieces are also made from it and groundnut chikki is made by pounding it. Delicious Revdi, Peanut Chikki, Kutema Gajak are being prepared at many places in Dholpur. The price of Tilli’s Kutema Gajak ranges from 200 to 250 rupees per kg in the market. The price of groundnut chikki is 140 to 160 rupees per kg.
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FIRST PUBLISHED : December 29, 2022, 13:52 IST
