Tilkut is a traditional sweet from the Indian state of Bihar. It is made from sesame seeds and jaggery (unrefined cane sugar) and is popular during the festival of Makar Sankranti.
The origin of Tilkut is not clear, but it is believed to have been first made in the ancient city of Nalanda, which was once a center of learning in eastern India. Over time, the tradition of making Tilkut spread to other parts of Bihar and beyond, and it has now become a popular sweet in many parts of India.
Tilkut is known for its crunchy texture and sweet, nutty flavor and is often consumed as a snack or given as a gift during festivals and special occasions. It is a simple sweet to make, and the ingredients are easily available, which has contributed to its popularity.
Ingredients:
- 1 cup whole wheat flour
- 1 cup jaggery, grated
- 1/2 cup ghee
- 1/2 teaspoon cardamom powder
- 2 tablespoons sesame seeds
Instructions:
- In a large mixing bowl, combine the whole wheat flour and ghee. Rub the ghee into the flour until it resembles breadcrumbs.
- Add the grated jaggery and cardamom powder to the bowl and mix until well combined.
- Knead the mixture into a dough using your hands. The dough should be smooth and pliable.
- Divide the dough into equal-sized balls. Flatten each ball into a disc.
- Roast the sesame seeds in a dry pan over medium heat until they are golden brown. Set aside.
- Heat a heavy-bottomed pan over medium heat. Place the flattened dough discs in the pan and roast until they are golden brown on both sides.
- Remove the tilkutis from the pan and place them on a paper towel to absorb the excess ghee.
- Once the tilkutis have cooled, crush them into small pieces.
- Mix the crushed tilkutis with the roasted sesame seeds.
- Serve the tilkuti as a sweet snack or dessert. Enjoy!
Nutrition Value:
Nutrition values per serving (based on 8 servings) for Tilkuti (Sukhdi):
- Calories: approximately 300-350
- Fat: 18-20 g
- Saturated Fat: 9-10 g
- Carbohydrates: 34-38 g
- Fiber: 2-3 g
- Sugar: 22-24 g
- Protein: 4-5 g
Please note that these values are rough estimates and may vary based on the specific ingredients used and serving size. It is always best to consult a registered dietitian for accurate and personalized nutrition information.
Khana-Rozana 