Tilkut
An authentic dessert recipe from Bihar, India
Cook Time
25 mins
Servings
4 servings
Difficulty
EasyCategory
DessertIngredients
For 4 servings
300g White sesame seeds (til)
200g Jaggery (gur), grated
3g Cardamom powder
10g Ghee for greasing
4 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Dry roast the sesame seeds in a heavy pan over medium heat, stirring constantly, for 4–5 minutes until they turn light golden and begin to pop. Be careful not to burn them — they go from golden to burnt very quickly.
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Transfer the roasted sesame seeds to a plate and allow to cool completely.
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In the same pan, add the grated jaggery with 2 tablespoons of water. Heat over medium heat, stirring, until the jaggery melts completely.
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Continue cooking the jaggery syrup, stirring occasionally, until it reaches the hard ball stage. Test by dropping a small amount into cold water — it should form a firm ball that holds its shape.
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Add cardamom powder to the jaggery syrup and stir.
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Quickly add the roasted sesame seeds to the jaggery syrup and mix rapidly with a wooden spoon to coat all the seeds evenly.
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Grease a flat surface or tray with ghee. Pour the sesame-jaggery mixture onto the greased surface immediately.
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Using a greased rolling pin or the back of a greased spoon, quickly flatten the mixture to about 1 cm thickness while it is still hot and pliable.
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Allow to cool for 5 minutes until firm but not fully set. Cut into small squares or rectangles with a greased knife.
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Allow to cool completely until hard and brittle. Store in an airtight container. Tilkut keeps well for 2–3 weeks.
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Chef's Tips
Work quickly once the sesame seeds are added to the jaggery — the mixture sets fast and becomes difficult to shape once it cools.
The jaggery must reach the hard ball stage; under-cooked jaggery produces sticky tilkut that won't hold its shape.
Gaya in Bihar is famous for its tilkut, which is traditionally made by pounding the sesame-jaggery mixture on a stone — this gives it a slightly different, more crumbly texture than the rolled version.
Tilkut is a traditional Makar Sankranti sweet; sesame seeds are considered auspicious and warming during the winter festival.
About This Dish
Tilkut is a traditional dessert dish from Bihar, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Work quickly once the sesame seeds are added to the jaggery — the mixture sets fast and becomes difficult to shape once it cools. - The jaggery must reach the hard ball stage; under-cooked jaggery produces sticky tilkut that won't hold its shape. - Gaya in Bihar is famous for its tilkut, which is traditionally made by pounding the sesame-jaggery mixture on a stone — this gives it a slightly different, more crumbly texture than the rolled version. - Tilkut is a traditional Makar Sankranti sweet; sesame seeds are considered auspicious and warming during the winter festival.
Category
Dessert
Cook Time
25 mins
Servings
4 servings
Difficulty
Easy