How to make Tilkut
- 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.
- Transfer the sesame seeds to a bowl. Once cooled completely, grind the seeds to form a coarse powder.
- Boil water in a non-stick pan and add jaggery. When the jagerry is completely, dissolved, strain through a mesh and discard residual impurities.
- Return the syrup back to the pan and continue stirring on low heat till a thick paste is formed.
- Mix the syrup intermittently with groundsesame seeds. To prevent crystallization of the jaggery syrup, mixing must be swiftly and continuous.
- 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.
- 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.
- 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.