Tilkut
Story Behind :-
Its history starts around 150 years ago in Ramna, Gaya, during the princely state of Tekari. The King of Tekari had a sweet tooth. Falling in love with Tilkut’s. Starting from November, the season of Tilkut continues till the end of February. Its demand reaches its peak on Makar Sankranti. As a result, it became popular around the world. Tilkut also known as gajak, tilpatti is a sweet made in the Indian states of Bihar, Jharkhand, West Bengal and Madhya Pradesh.
Ingredients :-
- Sesame seeds [til] – 500 grams
- Grated jaggery – 500 grams
- Ghee – 2 tsp
How to make Tilkut :-
- In a frying pan, heat oil for 2 minutes and then add the sesame seeds until brown for 5 mins. Constant stirring is required, otherwise, they can burn very fast and will give a bitter taste.
- Transfer them into a bowl.
- Once cooled completely, grind the seeds to form a coarse powder.
- Place jaggery in a non-stick pan. Add one cup of water and bring it to boil. Keep boiling for some time until a thick syrup of jaggery is formed.
- Mix the syrup into ground sesame 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.
- Now your tilkut is ready to serve.
- You can also store them in an airtight container. It stays well for 2-3 weeks.
Nutritional Value :-
The main ingredients in this dish are sesame seeds which are rich in calcium, iron, fiber, protein, minerals and vitamin B1. Jaggery is rich in iron and minerals. It cleanses liver and increases immunity. Overall, tilkut is full of health benefits and can cure many ailments.
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