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A classic winter sweet from Bihar, this crispy, flaky confection is made by pounding roasted sesame seeds and molten jaggery. It's a delightful nutty treat that melts in your mouth, perfect for Makar Sankranti.
Roast Sesame Seeds & Prepare Workspace
Prepare the Jaggery Syrup
Combine and Pound the Mixture
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A classic winter sweet from Bihar, this crispy, flaky confection is made by pounding roasted sesame seeds and molten jaggery. It's a delightful nutty treat that melts in your mouth, perfect for Makar Sankranti.
This bihari recipe takes 35 minutes to prepare and yields 8 servings. At 289.81 calories per serving with 5.58g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Shape and Cool the Tilkut
Store and Serve
Add 2-3 tablespoons of coarsely chopped pistachios, almonds, or cashews along with the sesame seeds for extra crunch and flavor.
Add 1/2 teaspoon of dry ginger powder (sonth) with the cardamom powder for a warm, spicy note that is perfect for winter.
Replace white sesame seeds with black sesame seeds for a more intense, nuttier flavor and a darker color. The process remains the same.
Jaggery provides iron, while sesame seeds are an excellent source of calcium, magnesium, and zinc, which are crucial for bone health, immunity, and metabolic function.
The high concentration of calcium in sesame seeds is vital for maintaining strong bones and teeth, helping to prevent osteoporosis.
Sesame seeds are packed with healthy polyunsaturated and monounsaturated fats, which are beneficial for heart health and can help manage cholesterol levels.
The combination of complex carbohydrates from jaggery and nutrients from sesame seeds provides a sustained release of energy, making it an ideal winter snack.
Tilkut can be considered healthy in moderation. It is rich in minerals like calcium, iron, and magnesium from sesame seeds and jaggery. However, it is also high in sugar, so it should be consumed as a treat.
One serving of Tilkut (approximately 2 pieces or 56g) contains around 260-290 calories, primarily from the healthy fats in sesame seeds and carbohydrates from jaggery.
The most common reason for chewy Tilkut is undercooked jaggery syrup. It must reach the 'hard ball' stage, where it snaps cleanly when dropped in cold water. If it remains soft or pliable, the final product will be chewy.
Absolutely. Using black sesame seeds will give the Tilkut a darker color and a more robust, earthy flavor. The preparation method is identical.
Store Tilkut in a completely airtight container at room temperature. Protect it from moisture. Do not refrigerate, as condensation can make it sticky.
For an authentic, flaky, and light Tilkut, the pounding step is essential. It creates air pockets and layers. If you skip it, you will get a denser, harder sweet that is more similar to a traditional chikki.