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Tilkut with coconut, Indian sesame sweet with fresh desiccated coconut
Fresh, crispy Tilkut served with coconut

Coconut and sesame Tilkut brittle

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Tilkut is the star of winter solstice festivals in India. This version pairs the earthy taste of sesame with the tropical sweetness of coconut. The critical point in making it is the temperature of the sugar syrup: this is the 'gastronomic glue' that holds the seeds together. If done right, the result is both crunchy and melt-in-the-mouth.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr
🍽️ Servings 8 servings
🔥 Calories 310 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Heavy-based pan (for even heat distribution)
  • Sugar thermometer (optional but recommended)
  • Silicone spatula
  • Baking paper

Allergen Information

⚠️ Sesame
⚠️ Milk

Instructions

1 ✓

In a dry pan over medium heat, toast the sesame seeds while stirring continuously until they start to 'pop' and smell nutty.

Tip: Toasting brings out the essential oils and makes the seeds crunchy (Maillard reaction).
2 ✓

Add the desiccated coconut and rice flour, and toast together for another 1-2 minutes, then pour into a bowl to cool.

Tip: Coconut burns quickly due to its high fat content, so be vigilant!
3 ✓

In the same pan, bring the water and sugar to a boil. Cook until the syrup reaches the 'soft ball' stage (forms a ball when dropped into cold water but can be squashed with fingers).

Tip: This concentration of sugar is responsible for the proper binding. Too thin and it falls apart; overcooked and it becomes rock hard.
4 ✓

Remove from heat, and quickly stir in the Ghee and cardamom, then fold in the toasted seed mixture.

Tip: The fat (Ghee) adds shine and prevents the sugar from recrystallising immediately.
5 ✓

When the mixture is still warm but handleable, form into balls or discs with wet hands and place on baking paper.

Tip: Work quickly! As the sugar cools, the material 'sets' (viscosity increases).
6 ✓

Allow to cool completely at room temperature before serving.

Tip: The final hardness is reached after complete cooling.

Recipe FAQ

The Tilkut became too hard, what went wrong?
You overcooked the syrup (brittle stage). Next time remove it from the heat sooner.
The mixture won't set.
The syrup wasn't thick enough, or you waited too long to shape it and it cooled down.

Ingredients

  • 200 g White sesame seeds
  • 50 g Rice flour
  • 100 g Desiccated coconut
  • 200 g Brown sugar (or cane sugar)
  • 100 ml Water
  • 50 g Ghee (or melted butter)
  • 1 tsp Ground green cardamom