Slurrrp! Have you ever tasted Tila Udhak? My friend, if you haven’t, walk to your kitchen as you read this recipe. 😀
Back in school, we would spend our summer holidays in Bhatkal, where I was born. Huge gangs of cousins and relatives all under one roof – so many stories to listen to, and so many mouths to feed! My aunt, Shashikala Kharvi, would invariably prepare Tila Udhak or sesame mylk every day for all of us. I still remember her sitting at the grinding stone every afternoon. Don’t worry though, you can still make a decent sesame mylk with a blender or mixie!
If you walk on the streets of towns in coastal Karnataka, you will find Tila Udhak or Ellu Neeru being sold in roadside shops. Bhatkal, Kundapur or Udupi, you can be sure to get a good cold glass any time of the day. Make sure to check if they use cow’s milk though!
You will find that this recipe gives you a brownish milk, while the milk available in shops is white. This is because they use white, refined til. The calcium and healing properties that til is known for is present in the black, unrefined til, hence that is what I have used. Also, I have used black jaggery (even Joni bella / liquid jaggery can be used instead) in the recipe as they have nutrition intact, unlike polished brown and yellow jaggery or brown / white sugar.
Tila Udhak is Konkani name, Til / Ellu is sesame seeds and Udhak means water, mylk is specified for plant based milks.