Gaya: The brisk sales of Gaya’s renowned Tilkut during Makar Sankranti witness a sharp drop after the festival. Traders attribute this slump to the absence of the Geographical Indication (GI) tag, which limits opportunities to market the sweet across the country year-round. Laljee Prasad, acting president of the Bihar State Misthann Vyavsayi Vikreta Sangh and chief of the Gaya District Tilkut Manufacturers’ and Sellers’ Association, said: “Branding and marketing Tilkut on a national and global scale would become feasible with a GI tag.” He added that while NABARD applied for the GI tag in 2022, the approval process is still underway. Tilkut is sold across the country under various names—Tilkutam in Chennai, Gajak in Mumbai, Uttar Pradesh, Delhi, and Kolkata, and Tilpatti in Rajasthan. Recent innovations, such as blending it with khowa (condensed milk), dry fruits, and neera (palm nectar), have diversified its appeal, but its core ingredients remain til (sesame seeds), sugar, or gur (jaggery). The seasonal nature of Tilkut sales post-Makar Sankranti leaves many skilled workers seeking alternative livelihoods. “These workers, who earn daily wages between Rs 600 to Rs 1,200 during peak season, often shift to making Anarsa and Laai, two other popular sweets of Gaya, to sustain themselves,” he said. He added that govt should provide a stall at Bihar emporiums in places like Delhi and Mumbai and other regions, once the GI tag is obtained, to make the product popular. “Once the Makar Sankranti is over, those engaged in preparation of Tilkut start preparing Anarsa and Laai, which are also purchased by pilgrims visiting Gaya during the Pitripaksh Mela,” said Vinod Kumar Keshri, who owns a shop at Manpur. “Just 40% of those engaged in Tilkut making stick to making of Anarsa and Laai,” said Keshri. Keshri said the basic ingredient of Tilkut is til and sugar or gur. Elaborating on its health benefits, he said: “It is said a Tilkut a day, keeps cold and cough away. It is also very beneficial in chronic constipation.” Once purchased from the shop, it can be preserved up to two years, if packed in an airtight container, he added.
Gayas famous Tilkut faces marketing challenges in absence of GI tag Sales of Gaya’s famed Tilkut drop sharply after Makar Sankranti, attributed to the lack of a Geographical Indication (GI) tag, which restricts year-round marketing. Traders highlight the need for such a tag for broader sales. Post-festival, workers shift to making Anarsa and Laai sweets to sustain their livelihood.
Tilkut market seized with festive flavours ahead of Makar Sankranti As Makar Sankranti nears, Ranchi’s Tilkut market in Upper Bazar buzzes with activity, offering traditional and innovative sweets like tilkut, sesame seed ladoos, and til papdi. Vendors, especially from Chatra and Gaya, cater to local and international demand. The market, also prominent in Chutia, highlights the cultural significance and high demand for these festive treats.
Makar Sankranti 2025: 5 healthy Makar Sankranti recipes to satisfy sweet tooth Makar Sankranti celebrates vitality, marking the Suns transition and Uttarayan’s start. It’s known as Pongal, Lohri, and Bhogali Bihu in different regions. Celebrations include flying kites and sharing sesame-jaggery sweets, symbolizing unity and prosperity. Recipes featuring millet, lentils, and jaggery emphasize health and nutrition for all ages, reflecting the festivity’s cultural and nutritional significance.
