Dangra’s tilkut: A sweet tradition with unique flavour

Patna: Tilkut-making has been a beloved tradition in Dangra Bazar, about 50km from Gaya town, for over 70 years. This sweet treat, crafted by more than 30 families in the area, has earned its reputation for a unique flavour that is unmatched by any other sweetmeat in the district."None can replicate the tilkut made at Dangra. The reason is the unique quality of water here," said Dipu Kumar Gupta, a third-generation tilkut maker. "We do not use sugar and the chasni (syrup) is made from gur (jaggery) sourced from Nawada, Sitamarhi and Madhya Pradesh, all cooked in earthen pots. This process gives the tilkut its distinct flavour," Gupta added.The Mahane river, just 5km away, is believed to influence the taste and the region's groundwater adds a touch of uniqueness. Tilkut production begins right after Durga Puja and continues till Makar Sankranti. "The rhythmic pounding of sesame and jaggery fills the air. Each house produces about three to four quintals of tilkut daily, adding up to over 60 quintals in total per day," Gupta added.Buyers flock from all over Bihar and Jharkhand to get a taste of Dangra's famous tilkut. "Some traders tried replicating the signature crispiness just 5km away in Barachatti, but they miserably failed," said Raju Sao, who helps his father Karu Sao with the process.During the peak season, over 300 workers are employed in tilkut production, but once Makar Sankranti passes, many face unemployment. "After Makar Sankranti, workers have to look for other jobs," said Nandlal Sao, who has been in the business for three generations. "The manufacturing drops by half and while some families switch to other sweets, many workers struggle to find work," he added.Circle officer of Mohanpur block, Ranjeet Kumar, said tilkut-making at Dangra was a three-month affair so far. "If traders bring forward a request, we can look into promoting year-round manufacturing and marketing of this traditional sweet," he said.