Tilkut: Difference between revisions

Tilkut
Alternative names	Tilkatri, palala
Course	Dessert
Place of origin	Bihar(Magadh,India)
Region or state	Bihar and East India
Created by	Bihar
Main ingredients	Til, jaggery or sugar
Variations	Almonds

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Tilkut also known as tilkutam, gajak, tilpatti, is a sweet made in the Indian states of Bihar, Jharkhand.^[1]

Tilkut is especially made and eaten during Sakraat or "Makar sankranti" festival. It is made of pounded 'til' or sesame seeds (Sesamum indicum) and jaggery or sugar. The best tilkut is said to be from Gaya and is native to Magadh region only.^[2] Reference to this dry sweet is found in the Buddhist literature as palala.^[3]

Normally, three types of tilkuts are available — the refined sugar tilkut is white in colour, the shakkar tilkut is made of unrefined sugar and is light brown in colour and the gur tilkut is made of jaggery and is dark brown in colour. Each of these varieties has its own flavour. The circular shaped savoury is called tilkut and the smaller nut-sized ones are called tillouri.

Winter is the period when sugarcane is harvested. It is also when large quantities of tilkut are made in many towns and even villages. However, as the demand persists throughout the year, smaller quantities are made round the year.

Regions

Tilkut is Seasonal Dessert used in the Indian States of Bihar, Jharkhand, West Bengal. During the time of December and January tilkut is sold widely in these regions and it is loved dessert for all ages. it is also related to grah and nakshatra dos.

References

^ "Get famous 'tilkut' of Gaya by post anywhere in Bihar". The Times of India. 3 January 2021. Retrieved 25 March 2021.
^ Qadir, Abdul (10 January 2020). "Gaya tilkut may get GI tag soon: Bihar agriculture minister Prem Kumar". The Times of India. Retrieved 25 March 2021.
^ Gupta, Deepa (8 January 2020). "How to make winter delicacy 'Tilkut' at home?". The Statesman. Retrieved 25 March 2021.

This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it.

This dessert-related article is a stub. You can help Wikipedia by expanding it.

[1] "Get famous 'tilkut' of Gaya by post anywhere in Bihar". The Times of India. 3 January 2021. Retrieved 25 March 2021.

[2] Qadir, Abdul (10 January 2020). "Gaya tilkut may get GI tag soon: Bihar agriculture minister Prem Kumar". The Times of India. Retrieved 25 March 2021.

[3] Gupta, Deepa (8 January 2020). "How to make winter delicacy 'Tilkut' at home?". The Statesman. Retrieved 25 March 2021.

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@@ Line 1: / Line 1: @@
+{{Short description|Sweet originating in India}}
-{{unreferenced|date=August 2007}}
+{{Use dmy dates|date=August 2019}}
 {{Infobox prepared food
 | name             = Tilkut
@@ Line 5: / Line 6: @@
 | caption          =
 | alternate_name   = Tilkatri, palala
-| country          = [[India]]
+| country          = Bihar([[Magadh]],[[India]])
-| region           = [[North India]]
+| region           = [[Bihar]] and [[East India]]
-| creator          = Bihar
+| creator          = [[Bihar]]
 | course           = Dessert
 | served           =
-| main_ingredient  = Tila, [[jaggery]] or [[sugar]]
+| main_ingredient  = Til, [[jaggery]] or [[sugar]]
 | variations       = [[Almond]]s
 | calories         =
 | other            =
 }}
+'''Tilkut''' also known as tilkutam, gajak, tilpatti, is a sweet made in the Indian states of [[Bihar]], [[Jharkhand]].<ref>{{Cite web|last=|first=|date=3 January 2021|title=Get famous 'tilkut' of Gaya by post anywhere in Bihar|url=https://timesofindia.indiatimes.com/city/patna/get-famous-tilkut-of-gaya-by-post-anywhere-in-bihar/articleshow/80075795.cms|access-date=2021-03-25|website=The Times of India|language=en}}</ref>
-'''Tilkut''' is a sweet made in the Indian states of [[Bihar]] and [[Jharkhand]]. Tilkut especially made "Makar sankranti" festival. This is also known as "Tilkatri". It is made of pounded 'tila' or [[sesame seeds]](Sesamum indicum) and jaggery or sugar. The best Tilkut is said to be from [[Gaya, India|Gaya]] and is native to [[Magadha]] region only. References to this dry sweet is found in the Buddhist literature as ''palala''.
+Tilkut is especially made and eaten during Sakraat or "[[Makar Sankranti|Makar sankranti]]" festival. It is made of pounded 'til' or [[sesame seeds]] (''Sesamum indicum'') and jaggery or sugar. The best tilkut is said to be from [[Gaya, India|Gaya]] and is native to [[Magadh]] region only.<ref>{{Cite web|last=Qadir|first=Abdul|date=10 January 2020|title=Gaya tilkut may get GI tag soon: Bihar agriculture minister Prem Kumar|url=https://timesofindia.indiatimes.com/city/patna/gaya-tilkut-may-get-gi-tag-soon-agriculture-minister-prem-kumar/articleshow/73183560.cms|access-date=2021-03-25|website=The Times of India|language=en}}</ref> Reference to this dry sweet is found in the Buddhist literature as ''palala''.<ref>{{Cite web|last=Gupta|first=Deepa|date=2020-01-08|title=How to make winter delicacy 'Tilkut' at home?|url=https://www.thestatesman.com/how-to/make-winter-delicacy-tilkut-home-1502842759.html|access-date=2021-03-25|website=The Statesman|language=en-US}}</ref>
-Normally, three types of tilkuts are available&nbsp;— the refined Sugar tilkut is White in colour, the Sakkar tilkut is made of unrefined sugar and is light Brown in colour and the Gur tilkut is made of jaggery and is dark Brown in colour. Each of these varieties have their own flavour.  The circular shaped savoury is called tilkut and the smaller nut-sized ones are called tillouri.
+Normally, three types of tilkuts are available&nbsp;— the refined sugar tilkut is white in colour, the ''shakkar'' tilkut is made of unrefined sugar and is light brown in colour and the ''gur'' tilkut is made of jaggery and is dark brown in colour. Each of these varieties has its own flavour.  The circular shaped savoury is called tilkut and the smaller nut-sized ones are called tillouri.
-Winter is the period when sugar cane is harvested. It is also the period when large quantities of tilkut are made in many towns and even villages. However, as the demand persists throughout the year, smaller quantities are made round the year.
+Winter is the period when sugarcane is harvested. It is also when large quantities of tilkut are made in many towns and even villages. However, as the demand persists throughout the year, smaller quantities are made round the year.
-Tilkut is generally associated with Makar Sankranti, the harvest festival and eaten during this time.
 == Regions ==
-Tilkut is Seasonal Dessert used in the Indian States of [[Bihar]] and [[Jharkhand]],
+Tilkut is Seasonal Dessert used in the Indian States of [[Bihar]], [[Jharkhand]], [[West Bengal]]. During the time of December and January tilkut is sold widely in these regions and it is loved dessert for all ages. it is also related to ''grah'' and ''nakshatra dos''.
-During the time of December and January tilkut is sold widely in these regions and it is loved dessert for all ages.
 ==See also==
@@ Line 35: / Line 34: @@
 [[Category:Indian desserts]]
 [[Category:Bihari cuisine]]
-[[Category:Sesame dishes]]
+[[Category:Sesame desserts]]
+== References ==
-{{India-food-stub}}
+{{Reflist}}{{India-food-stub}}
 {{dessert-stub}}