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Tilkut Featured Image

Tilkut

By Mita Mondal
Tilkut is a traditional Indian sweet made with roasted sesame seeds (til), jaggery, and a hint of ghee, often enjoyed during winter and festive occasions like Makar Sankranti. It is prepared by roasting sesame seeds to release their nutty aroma, grinding them coarsely with peanuts, and then mixing them into a thick jaggery syrup (chashni).
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Desserts
Cuisine Indian
Servings 7
Calories 336 kcal

Ingredients
  

  • 1.5 cup white sesame seeds til
  • 3 tbsp peanuts roasted
  • 1 cup jaggery
  • ¼ cup water
  • 1 tsp ghee clarified butter

Instructions
 

  • Dry roast and remove 1.5 cups of white sesame seeds (til) on a low flame until it changes its color slightly.
  • Melt 1 cup of jaggery with ¼ cups of water over a low flame for 2 to 3 minutes to make a chashni. When it boils, add 1 tsp of ghee (clarified butter).
  • Stir continuously until it changes color and becomes thick. Take a small drop in a bowl of water. Check whether it breaks easily when cool.
  • Transfer the roasted sesame seeds to a mixie jar along with 3 tbsp of roasted peanuts and make a coarse powder. Check it.
  • Add the powder to the chashni. Mix nicely.
  • Transfer the mixture on a plate greased with a bit of ghee. Roll it quickly before it solidifies.
  • Cut pieces with a cookie cutter or a stainless-steel glass. Use a knife or spatula to free the bottom. Break the circular pieces carefully when cold.
  • Your nice and delicious homemade tilkut is ready.
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Notes

I add roasted peanuts with sesame seeds as it enhances the taste and nuttiness of my tilkut.
Do not make a fine powder of the peanuts and sesame seeds. Blend intermittently, checking it every time.
Use jaggery without impurities. If there is any of it, strain it after melting and before making the eventual chashni. Stir it continuously to prevent sticking to the bottom and getting burnt, making the tilkuts taste bitter.
When ghee is mixed with the chashni, the tilkuts become crispier.
Shape the tilkuts while hot because it will become stiff when cold.

Nutrition Info (Estimation Only)

Nutrition Facts
Tilkut
Amount per Serving
Calories
 
336
Calories from Fat 171
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
7
g
Cholesterol
 
2
mg
1
%
Sodium
 
5
mg
0
%
Potassium
 
182
mg
5
%
Carbohydrates
 
37
g
12
%
Fiber
 
4
g
17
%
Sugar
 
29
g
32
%
Protein
 
7
g
14
%
Vitamin A
 
3
IU
0
%
Calcium
 
328
mg
33
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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