Tilkut

The Indian states of Bihar and Jharkhand are popular for the tilkut sweet, where it is also known as tilkatri. Til or sesame seeds are pounded with sugar or jaggery into a disc-like shape to make tilkut. The tilkuts may be circular, oval, cylindrical, or even cuboid in shape.

It is a traditional dessert primarily made during Makar Sankranti, the harvest festival in India. There are three types of tilkuts depending on the ingredients used.  White tilkuts are made using refined sugar, the sakkar tilkut is light brown in color and made using unrefined sugar, and the dark brown tilkuts are made using jaggery. Each of these has a different flavor. This recipe stores well. You can store it in a storage container and eat later, and it will still taste as delicious as freshly prepared.

Health Benefits                                                            

The main ingredients in this dish are sesame seeds which are rich in minerals, vitamins, natural oils. They also contain organic compounds like magnesium, calcium, iron, phosphorus, manganese, fiber, folate, copper, zinc, protein,thiamin, vitamin B6, and tryptophan. Tryptophan is known as the building blocks of protein, which helps strengthen muscle tissues, hair, and skin and boosts metabolism.Sesame seeds are also packed with fiber, which aids digestion.

Ingredients

tbsp clarified butter (ghee): 2

cups of sesame seeds: 3

cups of jaggery: 2

water: 1/2 cup

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.