How to make Salted Caramel and Dark Chocolate Gajak -

Gajak in a new avatar with dark chocolate giving it more taste.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : White sesame seeds (सफेद तिल), Dark chocolate (डार्क चॉकलेट)

Cuisine : Indian

Course : Mithais

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For more recipes related to Salted Caramel and Dark Chocolate Gajak checkout Til ke Gajak. You can also find more Mithais recipes like Vrindavan Peda, Kesari Peda, Sohan Halwa, Khaja.

Salted Caramel and Dark Chocolate Gajak

Salted Caramel and Dark Chocolate Gajak Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Salted Caramel and Dark Chocolate Gajak Recipe

  • White sesame seeds ½ cup

  • Dark chocolate roughly chopped ½ cup

  • Castor sugar (caster sugar) 1 cup

  • Sea salt a pinch

  • Butter 1 tablespoon

Method

Step 1

Toast sesame seeds in a non-stick pan till lightly browned.

Step 2

Put same pan back on heat, add castor sugar and little water and cook till sugar caramelizes. Add butter and sea salt. Remove from heat, cool for a minute.

Step 3

Add toasted seeds to the mixture and mix well.

Step 4

Spread a thin layer of the sugar mixture on a silicon sheet, make square incisions with a knife and let it cool. Remove square pieces gently.

Step 5

Put chocolate in a bowl and melt it in the microwave for 30 seconds. Cool down to room temperature.

Step 6

Spread a thin layer of the chocolate mixture, reserving some, on a silicon sheet, make square incisions with a knife and let it cool. Remove square pieces gently.

Step 7

Place salted caramel gajak on a serving plate, spread the reserved chocolate over it, place chocolate piece over it. Repeat this one more time. Similarly prepare the rest.

Step 8

Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.