Kachariyu – Tahini and Jaggery Fudge

Kachariyu, is a quintessential winter food  of Gujarat. Tasty, earthy, nourishing, humble and frugal all at the same time!!

You can read more about this delicacy here from a post I did last year  on this traditional food that is native to Gujarat.  These days you can find recipes having a very elaborate list of ingredients to make Kachariyu,  in  my opinion however, the less you do to such classic preparations  the better it is!!  The most appealing aspect of Kachariyu  is its simplicity and the fact that it requires just two ingredients. Over the years I have come to believe that the longer the list of ingredients the more intimidating the recipe becomes,  discouraging people from trying it. Hence, I have kept the recipe here very basic. But, if you want and have on hand throw in some slivered  almonds, poppy seeds, fried edible gum/bavaliyo gundar after you have crushed the sesame seeds and jaggery.  The sesame seeds take some time to ooze out the oil hence I have added some water (just like I learnt from the ghaniwala) but if you have sesame oil on hand replace it with water. Organic jaggery gives this dish very molten taste  hence,  I strongly recommend using deshi gor/unbleached jaggery.