AI-generated image
Tilkut
तिलकुट (tilkut): pounded sesame and jaggery discs made across Mithila and the Terai for Maghe Sankranti
In the second week of January the sweet shops of Janakpur, Birgunj and Rajbiraj fill with the dull thud of wooden pestles, as tilkut makers pound roasted sesame into hot jaggery for Maghe Sankranti, the festival that marks the end of the coldest month. The result is a brittle, crumbly disc with a rich, toasty flavour and a melting, slightly chewy middle, and families give it to each other and eat it with yoghurt, beaten rice and sweet potatoes on the festival morning. Sesame is believed to warm the body in winter, so it is eaten all month. The thing that spoils it is burning the sesame, which turns the whole batch bitter. Chef's tip: roast the seeds only until they smell nutty and one crushes easily between your fingers; they keep darkening for a minute after they leave the pan.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 10
Ingredients
- 9 oz white sesame seeds
- 7 oz jaggerygrated
- 2 tbsp water
- 1 /2 tsp ground cardamom
Shop this recipe on Amazon
What you'll need
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/7 doneStep 1: Toast 9 oz white sesame seeds in a wide dry pan over a medium-low heat for 5–6 minutes, stirring constantly, until golden and popping. Tip onto a plate.
6 minStep 2: Pound about a third of the seeds in a mortar or pulse in a grinder until coarsely crushed.
3 minStep 3: Melt 7 oz jaggery with 2 tbsp water in the pan over a low heat and simmer for 4–6 minutes until it reaches soft-ball stage: a drop in cold water forms a soft, pliable ball.
6 minStep 4: Take off the heat, stir in all the sesame and 1 /2 tsp ground cardamom and mix fast until evenly coated.
2 minStep 5: Tip onto a surface greased with 1 tsp coconut oil, for greasing and, using a greased pestle or wooden spoon, pound and knead the warm mass for 2–3 minutes until it holds together.
3 minStep 6: While still warm, pinch off pieces the size of a walnut and press each into a disc 5 cm wide in a greased mould or between your palms. Cool completely until crisp.
10 minStep 7: Store in an airtight tin for up to 3 weeks.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 4 g
- Carbs
- 20 g
- Fat
- 11 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tilkut take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of white sesame seeds?
- Poppy seeds or finely chopped pumpkin seeds, same amount.
- What can I use instead of jaggery?
- Dark brown or muscovado sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Nutty dates
A quick, rich sweet of dates melted down in butter, then mixed with milk chocolate, chopped nuts, coconut and rice krispies and pressed into a tray. It's chewy, chocolatey and crisp. Makes about 30 diamonds; keep them in the fridge and serve cold.
Indian
Farari jambu
The fasting-day gulab jambu: soft balls of mawa (khoya) and mashed potato bound with cassava flour, scented with saffron and cardamom, fried slowly to a deep golden brown and soaked in cardamom syrup with pistachios and almonds. Soak them for 3–4 hours so they turn juicy all the way through. Makes 35 small jambu.
Sago & dry fruit kheer
A creamy, chilled kheer of small sago pearls simmered in milk with sugar, pistachios, almonds, cashews, cardamom and saffron, then mixed with a separate milk of apricots, figs and raisins and fresh green grapes. It's sweet, fragrant and full of texture. A party-size dessert for fasting days or festivals. Serves 15.
