| dbo:abstract |
Tilkut also known as tilkutam, gajak, tilpatti, is a sweet made in the Indian states of Bihar, Jharkhand. 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. Reference to this dry sweet is found in the Buddhist literature as palala. 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. (en) |
| dbo:alias |
Tilkatri, palala (en) |
| dbo:country |
dbr:India dbr:Magadh |
| dbo:creatorOfDish |
dbr:Bihar |
| dbo:hasVariant |
dbr:Almond |
| dbo:ingredient |
dbr:Jaggery dbr:Sugar |
| dbo:ingredientName |
Tila,jaggeryorsugar |
| dbo:region |
dbr:Bihar dbr:East_India |
| dbo:thumbnail |
wiki-commons:Special:FilePath/Tilkut_Sweet.jpg?width=300 |
| dbo:wikiPageID |
2613293 (xsd:integer) |
| dbo:wikiPageLength |
3108 (xsd:nonNegativeInteger) |
| dbo:wikiPageRevisionID |
1117910782 (xsd:integer) |
| dbo:wikiPageWikiLink |
dbr:Bihar dbr:Jaggery dbr:List_of_sesame_seed_dishes dbr:Gaya,_India dbr:Makar_Sankranti dbr:Sugar dbc:Indian_desserts dbr:West_Bengal dbr:Cuisine_of_Jharkhand dbr:Almond dbr:East_India dbc:Bihari_cuisine dbr:Jharkhand dbr:Bihari_cuisine dbc:Sesame_dishes dbr:India dbr:Sesame_seeds dbr:Magadh |
| dbp:alternateName |
Tilkatri, palala (en) |
| dbp:country |
(en) |
| dbp:course |
Dessert (en) |
| dbp:creator |
dbr:Bihar |
| dbp:mainIngredient |
Tila, jaggery or sugar (en) |
| dbp:name |
Tilkut (en) |
| dbp:region |
Bihar and East India (en) |
| dbp:variations |
Almonds (en) |
| dbp:wikiPageUsesTemplate |
dbt:Dessert-stub dbt:Infobox_prepared_food dbt:Reflist dbt:Use_dmy_dates dbt:India-food-stub |
| dc:type |
Dessert |
| dcterms:subject |
dbc:Indian_desserts dbc:Bihari_cuisine dbc:Sesame_dishes |
| gold:hypernym |
dbr:Savoury |
| rdf:type |
owl:Thing wikidata:Q2095 yago:Course107556970 yago:Dessert107609840 yago:Food100021265 yago:Matter100020827 yago:Nutriment107570720 yago:PhysicalEntity100001930 yago:WikicatIndianDesserts dbo:Food yago:Substance100020090 |
| rdfs:comment |
Tilkut also known as tilkutam, gajak, tilpatti, is a sweet made in the Indian states of Bihar, Jharkhand. 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. Reference to this dry sweet is found in the Buddhist literature as palala. (en) |
| rdfs:label |
Tilkut (en) |
| owl:sameAs |
freebase:Tilkut yago-res:Tilkut wikidata:Tilkut http://hi.dbpedia.org/resource/तिलकुट https://global.dbpedia.org/id/4wjB1 |
| prov:wasDerivedFrom |
wikipedia-en:Tilkut?oldid=1117910782&ns=0 |
| foaf:depiction |
wiki-commons:Special:FilePath/Tilkut_Sweet.jpg |
| foaf:isPrimaryTopicOf |
wikipedia-en:Tilkut |
| foaf:name |
Tilkut (en) |
| is dbo:wikiPageWikiLink of |
dbr:Bihari_culture dbr:Hisua dbr:Bhojpuri_cuisine dbr:List_of_sesame_seed_dishes dbr:Gaya_(India) dbr:Goramansingh dbr:Makar_Sankranti dbr:Jharkhandi_cuisine dbr:Kawakole dbr:Bihari_cuisine dbr:Koilwar |
| is foaf:primaryTopic of |
wikipedia-en:Tilkut |
