The tilkut sweet, also called Tilkatri, is well-known in the Indian states of Bihar and Jharkhand. To make tilkut, sesame or til seeds are mashed with sugar or jaggery into a disc-like shape. The shapes of the tilkuts can be round, oval, cylindrical, or even cuboid. A typical regional sweet in Bihar and Jharkhand is tilkut. Jaggery, sugar, ghee, almonds, and crushed sesame seeds are used to make this dessert. During the Makar Sankranti festival, it is of particular significance.

Types of tilkut

There are 3 types of tilkuts:

• The tilkut (refined sugar) is white.
• The light brown sugar tilkut is created from unprocessed sugar.
• The jaggery tilkut has a dark brown color and is composed of jaggery.

Which is the best tilkut?

Food experts say that the best tilkut comes from Gaya and is originally from the Magadh area of Bihar. While producing tilkut requires a lot of work, you can also make a delightful and healthful sweet at home. 

As mentioned before, there are three different types of tilkuts, depending on their ingredients. Refined sugar is used to make white tilkuts, unrefined sugar is used to make light brown sugar tilkuts, and jaggery is used to make dark brown tilkut. These all have distinctive flavors. It will continue to taste just as good if you put it in a storage container and enjoy it later.

Sesame seeds, which are rich in vitamins and minerals, minerals, and natural oils, make up our nutritional and special tilkut. Additionally, they contain natural ingredients such as magnesium, potassium, iron, phosphorus, manganese, fiber, folate, zinc, copper, proteins, thiamin, vitamin B6, and tryptophan.

As an essential ingredient of Tilkut is protein, tryptophan is known to strengthen skin, hair, and muscle tissues while also accelerating metabolism. These are only some of the health benefits of Tilkut. Also, Manusha Foods’s Special Tilkut is rich in fiber, sesame seeds support digestion.

Some facts about Tilkut

• The best tilkut is found in Gaya.
• This dessert is referred to as “Palala” in Buddhist literature.
• Over 3500 years have passed since the first sesame seeds were grown. Their ancestry has been linked to both India and Africa.
• Because of its resilience, the sesame plant thrives in conditions where other seeds cannot be grown.