Tilkut
A traditional winter delicacy from Bihar and Uttar Pradesh made with roasted white sesame seeds and jaggery. This crunchy, nutty sweet is especially made during Makar Sankranti, with a brittle-like texture and deep caramel warmth from jaggery. Keeps well for weeks and is a natural energy booster.
For 8 servings
- roast · ~7 min
Dry roast the sesame seeds.
1.Heat a heavy-bottomed pan over low-medium heat.2.Add 2 cups white sesame seeds and dry roast, stirring constantly.3.Roast until seeds turn light golden and release a nutty aroma (5-7 min).4.Transfer to a plate immediately to stop the cooking.TIPWatch closely — sesame seeds burn in seconds. Keep the heat low. - boil · ~10 min
Prepare the jaggery syrup.
1.Add 0.25 cup water to the same pan (wipe it clean with a dry cloth first).2.Add 1.5 cups grated jaggery and heat on medium flame.3.Stir continuously until the jaggery dissolves completely.4.Boil until the syrup reaches hard-ball consistency — a drop in cold water should form a firm ball that cracks when pressed (8-10 min).TIPTesting the syrup is key. If it's undercooked, the tilkut will be soft and sticky. - mix · ~2 min
Combine sesame seeds with the syrup.
1.Quickly add the roasted sesame seeds and a pinch of salt into the hot syrup.2.Mix vigorously with a spatula until everything is evenly coated.3.Keep stirring for 30 seconds so the seeds are fully bound.TIPWork fast — jaggery syrup hardens quickly. Keep the flame on low if it starts to seize. - assemble · ~5 min
Shape the tilkut.
1.Grease a sheet of parchment paper or a clean marbled surface with 1 tsp ghee.2.Pour the hot sesame-jaggery mixture onto the greased surface.3.Immediately place another piece of greased parchment on top.4.Roll out to 0.5 cm thickness using a rolling pin while still hot.5.Remove the top parchment and quickly cut into 8 squares or diamond shapes while warm.6.Let them cool completely. They will harden as they cool.TIPGrease your hands with ghee if the mixture sticks while shaping. - serve
Cool completely and store.
Once fully hardened, separate the pieces and store in an airtight container. Tilkut stays fresh for 3-4 weeks at room temperature.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast sesame seeds on low heat and stir constantly to prevent burning.
- 2Test jaggery syrup for hard-ball stage: drop in cold water should form a firm, crackable ball.
- 3Work quickly once sesame seeds are added—jaggery syrup hardens fast.
- 4Grease your hands and rolling surface with ghee to prevent sticking.
- 5Cut tilkut into pieces while still warm, before it hardens fully.
- 6Store in an airtight container at room temperature for up to 3-4 weeks.
- 7Use a heavy-bottomed pan for even heating and to avoid scorching jaggery.
Adapt it for your goals.
Nutty tilkut
Replace 1/4 cup sesame seeds with finely chopped almonds or pistachios for added crunch and a richer flavor.
spiced tilkutSpiced tilkut
Add 1/2 tsp cardamom powder and a pinch of black pepper to the syrup for warm, festive spice notes.
sugar free tilkutSugar-free tilkut
Substitute jaggery with an equal amount of coconut sugar or date paste for a lower-glycemic alternative.
chocolate tilkutChocolate tilkut
Stir 2 tbsp cocoa powder into the jaggery syrup before adding sesame seeds for a subtle chocolate-sesame treat.
Why this is on our healthy list.
Rich in Healthy Fats
Sesame seeds provide unsaturated fats and sesamin, which support heart health and reduce inflammation.
Natural Energy Source
Jaggery offers quick-release carbohydrates and trace minerals like iron and magnesium, making tilkut an ideal winter energy booster.
High in Calcium
Sesame seeds are one of the best plant-based sources of calcium, supporting bone density and dental health.
Antioxidant Properties
Sesame seeds contain lignans and vitamin E, which help combat oxidative stress and support skin health.
Frequently asked questions
The jaggery syrup was likely undercooked. It must reach the hard-ball stage (250-265°F / 121-130°C) — test by dropping a bit in cold water; it should form a firm, non-sticky ball.
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