Tilkut

Combine and Pound the Mixture

• Once the syrup reaches the perfect stage, turn off the heat. Immediately add the cooled roasted sesame seeds, cardamom powder, and 1 tbsp of ghee. Mix vigorously to combine everything well.
• Working extremely quickly, pour this hot mixture onto your greased board or plate.
• While it is still very hot and pliable, use the greased pestle to pound the mixture flat. Fold it over on itself using a greased spatula and pound again. Repeat this folding and pounding process 8-10 times. This crucial step incorporates air and creates the signature light, flaky layers of Tilkut.

Shape and Cool the Tilkut

• After the final pound, quickly gather the mixture into a cohesive ball.
• Place it on the greased surface and use the greased rolling pin to roll it out evenly to a thickness of about 1/4 inch.
• While the sheet is still warm, use a sharp, greased knife or a pizza cutter to cut it into squares or diamond shapes. Alternatively, you can pinch off small portions and flatten them into discs (tikkis).
• Let the Tilkut cool completely at room temperature for at least 30 minutes. It will become perfectly crisp and brittle as it sets.

Store and Serve

• Once completely cool, carefully separate the pieces.
• Store the Tilkut in an airtight container at room temperature. It will stay fresh and crispy for up to 3-4 weeks.