As winter settles in across India, one classic flavour begins to dominate rooftops, markets, and tea-time conversations—Gajak. This crunchy winter sweet, made from jaggery, sesame seeds, peanuts, and dry fruits, is enjoyed everywhere from rural homes to big cities. And while its ingredients remain simple, its name and style change from state to state.

Here’s a tour of what Gajak is called across India—and how each region adds its own twist.

North India: Gajak
In Uttar Pradesh, Delhi, Haryana, and Rajasthan, this sweet is widely known as Gajak. It comes in countless varieties—kagzi gajak, rewadi, dana gajak, sesame patti, and more. North Indian Gajak is thin, crisp, and intensely flavourful.

Madhya Pradesh: Tilpatti
Cities like Gwalior and Bhind are famous for their Tilpatti, another name for Gajak. Gwalior’s version is darker and sweeter, thanks to jaggery cooked slowly for a long time. Its rich, deep flavour has fans across the country.

Bihar & Jharkhand: Tilkut
The legendary Tilkut of Gaya is famous nationwide. Two versions are made here—
• Black Tilkut (jaggery-based)
• White Tilkut (sugar-based)

Tilkut is usually hard, round or flat, and known for its unmatched flavour and quality.

Maharashtra: Tilchikki / Chikki
In Maharashtra, Gajak appears in the form of chikki or tilchikki. Made with sesame, peanuts, coconut, and jaggery, Maharashtra’s version is thicker and slightly chewy—perfect with hot tea on cold evenings.

Gujarat: Tilkut / Sukdi
In Gujarat, the sweet is known as Tilkut, and in rural areas as Sukdi. Gujarati versions use very little jaggery, making them mildly sweet. Roasted sesame seeds give them a fragrant, nutty aroma.

Punjab: Gajak / Peanut Chikki
In Punjab, this sweet is widely enjoyed as Gajak, chikki, or jaggery patti. It is an essential part of Lohri celebrations. Punjabi Gajak tends to be softer and rich in peanuts and jaggery.

South India: Sesame Laddu / Palli Patti
In Karnataka and Andhra Pradesh, similar sweets go by names like sesame unde, nuvvula undalu, sesame laddu, and palli patti. These are usually round laddus instead of strips, but the taste—sesame, jaggery, and winter warmth—is just the same as North Indian Gajak.

Gajak by any name…
No matter where you travel in India, this winter treat continues to be loved for its flavour, simplicity, and seasonal charm. Whether you call it Gajak, Tilkut, Tilpatti, Chikki, or Sesame Laddu, one thing is certain—winter in India feels incomplete without it.