20 साल पुरानी दुकान खास मिठाई के लिए है मशहूर, स्वाद ऐसा की नाम सुनते ही आ जाता है मुंह में पानी

दौसा की खास गजक दो दशकों से अपने स्वाद के लिए मशहूर है. जानिए क्या खास है इस गजक में...

Transcript

00:00In winters, Gajak is specially made.

00:13It is made by mixing jaggery with sesame seeds or peanuts,

00:17which helps to keep our body warm in winters.

00:21It is as tasty as it is healthy.

00:26Ramotar Sahu, who has been involved in the business of Gajak for the past two decades, tells us about Dosa.

00:32I have been making Gajak for the past two decades.

00:36I am making around 35-40 varieties of Gajak.

00:41People prefer Jaggery Gajak in winters.

00:46Jaggery and sesame seeds are both hot.

00:49People prefer Jaggery Gajak in winters.

00:52I make around 10 varieties of Gajak.

00:56I make Murena Gajak, Murena Cutting, Dholpuri,

01:00Roll Gajak, Khasta Gajak, Thalwali Gajak, Rewdi, Tilke Laddu.

01:06I make around 10-12 varieties of Gajak.

01:10The process of making Gajak starts with the mixture of jaggery and sesame seeds.

01:14In this, sesame seeds are cleaned and then ground.

01:18Jaggery syrup is made.

01:20After this, jaggery and sesame seeds are mixed and ground.

01:24It is so fine that jaggery and sesame seeds become juice.

01:28This makes Gajak tasty.

01:31Gajak is expensive.

01:35If you make Gajak for 10 years, you will lose 1.5 times the price of Gajak.

01:41It takes 8-7 hours to make 50 kg of Gajak.

01:47How many workers have made Gajak?

01:49Around 5-6 workers.

01:51My request to the viewers is that

01:55eating Gajak will increase your immunity.

02:01You will get relief from the cold.

02:03It contains Omega 6 and Calcium.

02:05It gives immunity to your body.

02:08I believe that you should eat Gajak.

02:11On 14th January is the festival of Makar Sankranti.

02:14On Makar Sankranti, Gajak made of sesame seeds is considered important.

02:19On this day, sesame seeds are considered good in Sanatan culture.

02:23Because of this, sesame and jaggery Gajak are sold more.

02:28Jitendra Singh Rajput's report from Dossa for ETV Bharat.