Manufacturing of Gajak gur till patti
Gajak is most popular sweet dish in India specially consume
in winter season. Due to sweet and crunchy test with the help of sesame add to jaggery
and sugar. You have bite of this testy dry Gajak sweets and I am sure you love it.
Ingredient:-
(Till-3.5kg) (Sugar-2kg)
(Chaku Gur-1.2kg) (Water-1.5ltr) (Ghee-100g) (Citric acid-2g) (Elaichi
powder-5g) (Elaichi dana-5g)(Badam and pista slice-100g)
Equipment:-
Dumbler mixing and roaster machine, Cooling pata, Fenti mixer
machine,Bhathi, Kadhahi, bardana, cutter, mixture, palta, hammer,knife etc
Procedure:-
Take water in kadahi and put on the bhathi
Then weight sugar and
gur on given ratio
Mix in water and shake it for deslove with the help of karchi
Heat with medium flame and regularly mix
Add citric acid for syrup cleaning purpose
Now add Ghee and mix and shake
After mix 8 to 10 minute when syrup mix well and obtained
proper color and texture
Then remove from bhathi and to spread on cooling pata.
There have hold 1 to 2 minutes and mix Elaichi power
Now liquid syrup convert solid form then put on fenti machine
Then with the help of fenti mixing machine it have mixed
properly 2to 3 minutes
When solid syrup color clean from dark to light color then it remove from fenti machine
Same parlor side Till roasting with the help of dumbler or
kadahi 25 to 30 minutes on medium flame
Now Solid syrup and roasted till put on a kadhahi and mix properly
with pressing
After 1 minute pressing it will properly mixed then put on a pata
Now it have to add pista and badam slice and press to make
uniform sheet with the help of belan
With the help of cutter it have to cut small pieces square
shape
Now kept 5 minutes for cooling purpose on room temperature
After cooling it have to packing and sealing
Thickness-10-13 mm
Length-49-52 mm
Wrath-49-52 mm
Weight-20 -25 gm
Shape-Square
Self life:- 3 month at
room temperature,
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