Til Kut

Sesame Seed Fudge

SERVES 4–6

This sweet is found only in Jharkhand and Bihar. It is usually made in winter because sesame seeds provide the body with warmth and help combat the cold. There are two basic types of til kut: one is white, made with sugar; and the other is the brown variety made using jaggery. I learnt how to make til kut from a cook at a local store in Gaya. Hope you enjoy making it as much as I did.

INGREDIENTS

¼ cup clarified butter

½ cup jaggery, grated

½ cup sugar

2 cups + extra white sesame seeds, lightly roasted and coarsely crushed

METHOD

Melt clarified butter in a heavy kadhai (wok) over low heat. Add jaggery, sugar and ¼ cup of water and stir continuously with a wooden spoon till jaggery and sugar dissolve to form a syrup. Continue cooking the syrup till it reaches the colour and consistency of molasses. Turn the caramel out on a well-greased surface and allow to cool for a few seconds. Cover your hands with food grade plastic gloves and shape the hot caramel into a roll. Stretch the roll, fold in half and stretch again. Repeat the procedure in quick steps till caramel develops the consistency of fondant, or a thick, ribbon consistency. At this stage, knead in 2 cups of crushed sesame seeds till well incorporated into the caramel. Shape mixture into a long roll and cut into large lemon-sized pieces. To shape the til kut, roll a piece of the prepared sesame fudge into a ball and place on a surface dusted with additional crushed sesame seeds. Using a pestle, pound the fudge gently but quickly to make a depression in the centre, dusting with crushed sesame at regular intervals, to prevent the piece from getting sticky. Brush off excess sesame and keep the til kut aside to dry for 2 hours. Repeat for remaining fudge. Can be stored in an airtight container.