Tilkut: Difference between revisions
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'''Tilkut''' is a sweet savoury made in the Indian states of [[Bihar]] and [[Jharkhand]]. 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]]. References to this dry sweet is found in the in Buddhist literature as ''Palala''. |
'''Tilkut''' is a sweet savoury made in the Indian states of [[Bihar]] and [[Jharkhand]]. 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]]. References to this dry sweet is found in the in Buddhist literature as ''Palala''. |
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Normally, three types of tilkuts are available - the 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. However, the white variety made of sugar is more popular and the other two varieties are losing out. The circular shaped savoury is called tilkut and the smaller nut-sized ones are called tillouri. |
Normally, three types of tilkuts are available - the 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. However, the white variety made of sugar is more popular and the other two varieties are losing out. The circular shaped savoury is called tilkut and the smaller nut-sized ones are called tillouri. |
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Revision as of 08:04, 10 December 2011
| Alternative names | Palala |
|---|---|
| Course | Dessert |
| Place of origin | India |
| Region or state | North India |
| Variations | Almonds |
Tilkut is a sweet savoury made in the Indian states of Bihar and Jharkhand. 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. References to this dry sweet is found in the in Buddhist literature as Palala.
Normally, three types of tilkuts are available - the 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. However, the white variety made of sugar is more popular and the other two varieties are losing out. 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.
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