Gaya: The ancient city of Gaya, revered for its spiritual significance, has another claim to fame during Makar Sankranti: its iconic tilkut. This traditional sweet, made from sesame seeds and jaggery or sugar, is a staple of the festival and a culinary treasure that draws crowds from near and far.
On Ramna and Tikari Road, two of the city’s busiest streets, tilkut shops are adorned with the delicacy, and long queues of eager customers spill onto the pavements. As the festival approaches, the demand for tilkut reaches a fever pitch, with customers waiting for hours to secure their share.
A Perfect Blend of Taste and Tradition
Gaya’s tilkut is celebrated across India for its unique soft yet crispy texture and warm, nutty flavor. Particularly suited to the cold season, it is valued not just for its taste but also for its health benefits. According to Ayurveda, tilkut aids digestion and alleviates ailments such as constipation, making it a must-have during the winter months.
Local producers attribute its exceptional quality to Gaya’s climate and water, which they say enhance its flavor. The sweet has become synonymous with the city, deeply rooted in its culture and tradition.
From Local Markets to International Borders
The fame of Gaya’s tilkut transcends borders. While it is a cherished treat in states like Jharkhand, Uttar Pradesh, Maharashtra, West Bengal, and Delhi, its reach extends to international markets, including Pakistan and Bangladesh. Pilgrims visiting the city ensure they take this sweet souvenir home, reinforcing its status as a symbol of Gaya’s rich heritage.
The Art of Crafting Tilkut
Making tilkut is a labor-intensive process, requiring precision and patience. Sesame seeds and sugar or jaggery are combined over a slow coal fire and pounded meticulously. Even a slight error in this process can compromise its taste. Variations such as khoya and coconut tilkut offer a broader range of options, catering to diverse palates.
Festive Buzz Fuels Business
Makar Sankranti transforms Gaya’s tilkut markets into a hub of festive energy. Buyers crowd the stalls not just for personal consumption but also to purchase tilkut as gifts for loved ones, adding to the festival’s spirit.
Shakti Nandan Prasad, owner of Shivam Tilkut, one of the city’s prominent producers, credits the sweet’s popularity to its religious and cultural significance. “Tilkut was first made in Gaya, which is why it has gained such widespread fame. It’s not just about the taste; it’s also about health and tradition,” he says.
Despite its growing demand, Prasad notes that meeting the supply needs is a challenge. “Every year, the demand increases, and we struggle to fulfill it. This shows how deeply people cherish Gaya’s tilkut,” he adds.
As the markets overflow with anticipation and excitement, tilkut remains not just a festive treat but a confluence of taste, tradition, and community, making every Makar Sankranti in Gaya truly special.
