Tilkut also known as tilkutam, gajak, tilpatti, is a sweet made in the Indian states of Bihar, Jharkhand.[1]
Tilkut is especially made and eaten during Sakraat or "Makar sankranti" festival. It is made of pounded 'til' or sesame seeds (Sesamum indicum) and jaggery or sugar. The best tilkut is said to be from Gaya and is native to Magadh region only.[2] Reference to this dry sweet is found in the Buddhist literature as palala.[3]
Normally, three types of tilkuts are available — the refined sugar tilkut is white in colour, the shakkar tilkut is made of unrefined sugar and is light brown in colour and the gur tilkut is made of jaggery and is dark brown in colour. Each of these varieties has its own flavour. The circular shaped savoury is called tilkut and the smaller nut-sized ones are called tillouri.
Winter is the period when sugarcane is harvested. It is also when large quantities of tilkut are made in many towns and even villages. However, as the demand persists throughout the year, smaller quantities are made round the year.
Regions
Tilkut is Seasonal Dessert used in the Indian States of Bihar, Jharkhand, West Bengal. During the time of December and January tilkut is sold widely in these regions and it is loved dessert for all ages. it is also related to grah and nakshatra dos.
See also
References
- ^ "Get famous 'tilkut' of Gaya by post anywhere in Bihar". The Times of India. 3 January 2021. Retrieved 25 March 2021.
- ^ Qadir, Abdul (10 January 2020). "Gaya tilkut may get GI tag soon: Bihar agriculture minister Prem Kumar". The Times of India. Retrieved 25 March 2021.
- ^ Gupta, Deepa (8 January 2020). "How to make winter delicacy 'Tilkut' at home?". The Statesman. Retrieved 25 March 2021.
 | This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
 | This dessert-related article is a stub. You can help Wikipedia by expanding it. |
This page was last edited on 2 May 2024, at 03:46