Chocolate Gajak Recipe: A Modern Take on Lohri’s Classic Sweet
Written by jheelum basu | January 10, 2026
In this era of fusion sweets, Indian festive delicacies are often paired with Western flavors like chocolate, caramel, and more. Lohri sweets are no exception as well. Gajak is one of the most popular Lohri special sweet treats made with the goodness of sesame seeds, jaggery, and ghee. While the age-old recipe is great indeed, how about trying something new this year? How about giving the recipe a chocolatey twist?
While the base ingredients remain the same (roasted sesame seeds, jaggery, and ghee), the chocolate infusion comes with the addition of either melted chocolate or cocoa powder. Besides its richness, chocolate gajak is also known for its delightful crunch and sometimes a melt-in-the-mouth feel.
Why Is Chocolate Gajak Popular During Lohri?
Lohri celebration remains incomplete without a plateful of Gajak. While the traditional recipe is full of natural ingredients like sesame seeds, jaggery, and ghee, the chocolate-infused fusion version is gaining popularity for several reasons. Firstly, the versatility and the universal appeal of chocolate never fail to win hearts. Adding chocolate makes this sweet treat more appealing to a broader audience. Moreover, the pairing of grainy sesame seeds, sweet jaggery, and rich chocolate creates a festive treat everyone loves. Besides sharing them on Lohri, these chocolate gajaks have proven to be a thoughtful, homemade gift during the festive season. Here’s a list of ingredients and a step-by-step guide to make chocolate gajak during Lohri.
Chocolate Gajak Recipe
Ingredients:
- 1-2 cups of sesame seeds
- 1 cup chopped jaggery (gud)
- ½ cup chopped dark chocolate
- 3 tablespoons ghee
- 1-2 tablespoons water
- ½ teaspoon cardamom powder,
- ¼ cup pumpkin seeds,
- ½ cup desiccated coconut
Step-by-Step Instructions:
Step 1: Start with the Gajak base
Start by melting the jaggery and ghee in a skillet or pan over low heat. Add a little water and cook it until a thick, smooth syrup forms.
Step 2: Add nuts and seeds
Once the jaggery mixture is ready, add the sesame seeds, cardamom powder, pumpkin seeds, and coconut. Mix everything thoroughly.
Step 3: Set the Base
Once the mixture is ready, quickly pour it onto a greased tray or a parchment-lined dish. Flatten it using a rolling pin or a spatula. Allow it to cool until it is slightly firm.
Step 4: Melt the chocolate
Melt the dark chocolate over a double boiler until it is all glossy and smooth.
Step 5: Combine and cool
Next, pour the melted chocolate over the gajak base mixture. Spread it into an even layer. Refrigerate it well and allow the chocolate to set completely.
Step 6: Cut and serve
Once the slab is firm, take it out of the fridge. Cut it into pieces and enjoy.
5 Tips & Tricks For A Perfect Chocolate Gajak
Grease everything well to avoid stickiness:
While preparing gajak, it is important to generously grease everything. Whether it's the working surface, rolling pin, knife, or utensils, everything needs to be greased to prevent the sticky gajak mixture from sticking.
Chop the chocolate and jaggery finely:
For the best results, chop them both finely. This ensures even melting and a perfect texture.
Roast ingredients:
To ensure perfect flavor and crunch, it is recommended to roast the sesame seeds and pumpkin seeds on a low flame before adding them to jaggery.
Use a Double Boiler for melting chocolate:
For melting the chocolate, the double boiler method is the best option, as it rules out the possibility of burning. It also ensures even melting of the chocolate, which is crucial for a smooth texture.
Add some ghee/coconut oil to the chocolate:
To make the melted chocolate even smoother and easier to spread, mix a little melted ghee or coconut oil into the melted chocolate.
Conclusion:
: Making festive sweets is not always about following the traditional recipes only. This Lohri, give the traditional gajak recipe a yummy chocolatey twist with some high-quality dark chocolate. Make sure the modern twist finds its own place.