Gaya tilkut
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Thin, crisp discs of pounded sesame and jaggery or sugar, made in Gaya through the winter for Makar Sankranti.
Region: Bihar (Gaya)Occasion: Makar Sankranti; winterTime: 45 minServes: About 20 piecesVegan
Ingredients
- 2 cups white sesame seeds
- 1 cup grated jaggery or sugar
- 2 tbsp water
- ½ tsp cardamom powder
Method
- Dry-roast the sesame on low heat until it puffs slightly and smells nutty. Cool.
- Melt the jaggery with water and cook until a drop sets hard in cold water.
- Mix the sesame and cardamom into the syrup quickly.
- While still warm, pound the mixture in a mortar or press it in small portions with a heavy pestle until it binds and turns flaky.
- Shape into small flat discs and leave them to cool and harden. Store airtight.
History
Gaya has long been known for tilkut, pounded by hand in small workshops through the winter months.
Significance
Tilkut is eaten with chura dahi on Makar Sankranti; sesame and jaggery are thought to keep the body warm in winter.