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Tilkut

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Ingredients

Adjust Servings:
2 tbsp clarified butter (ghee)
3 cups of sesame seeds
2 cups of jaggery
1/2 cup water

Tilkut

Features:
  • Sweet
Cuisine:
  • 40 mins
  • Serves 4
  • Easy

Ingredients

How to make Tilkut

  1. In a frying pan, heat oil for 2 minutes and then add the sesame seeds. Stir constantlytill they turn a little brown. Constant stirring is required as the sesame seeds burn very quickly and becomes bitter.
  2. Transfer the sesame seeds to a bowl. Once cooled completely, grind the seeds to form a coarse powder.
  3. Boil water in a non-stick pan and add jaggery. When the jagerry is completely, dissolved, strain through a mesh and discard residual impurities.
  4. Return the syrup back to the pan and continue stirring on low heat till a thick paste is formed.
  5. Mix the syrup intermittently with groundsesame seeds. To prevent crystallization of the jaggery syrup, mixing must be swiftly and continuous.
  6. Transfer the seed-jaggery mixture to a plate and use your hands, preferably with a dab of ghee, and make them into the desired shape.

Notes:

  • You may add nuts of your choice with the sesame seeds.
  • In case you do not have jaggery, you may use powdered sugar to make the syrup.

Trivia

  • Gaya is said to have the best tilkuts.
  • In Buddhist literature, references are made to this sweet as ‘Palala.’
  • The sesame seeds have been cultivated for over 3500 years. Their origin has been traced back to Africa and India.
  • The sesame plant is resilient and readily grows in places where it is impossible to cultivate other seeds.
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