鈥楰haja, Khaja! Take Kushtia鈥檚 famous Tiler Khaja (sesame seeds bar) - the king of taste!鈥欌�擳his familiar chant echoes across bus stands, railway stations, and marketplaces throughout Bangladesh, as hawkers promote the beloved sesame-sugar delicacy that has become a symbol of Kushtia鈥檚 culinary heritage.
Handcrafted from sugar and sesame, Tiler Khaja is celebrated for its unique flavor and texture. Vendors actively market the sweet at major transport hubs and public gathering spots, and its popularity has now extended beyond national borders, with growing demand in international markets.
Though no official documentation exists, locals believe that Kushtia鈥檚 Tiler Khaja boasts a legacy spanning nearly 150 years. Recently, the sweet earned recognition as a Geographical Indication (GI) product, affirming its cultural and regional significance.
Local people said that the factories producing Tiler Khaja are located near the shrine of Lalon Fakir, and many Baul saints claim that Fakir Lalon Sai composed a song about the sweet nearly a century and a half ago. While this claim remains unverified, oral traditions and folk songs have kept the memory alive across generations.
The artisans involved in making Tiler Khaja said that the preparation process is painstaking. Sugar and milk are heated to a precise consistency, then cooled to form solid blocks. These are hung on wooden or bamboo frames and manually stretched. As the color shifts from light brown to white, artisans skillfully fluff the inner layers, cut the sheets to size, and sprinkle hulled sesame seeds before packaging.
Kushtia鈥檚 two primary factories produce approximately 250 kilograms of Tiler Khaja each night, which are distributed to retailers and wholesalers nationwide by morning.
Despite its fame, the factory owners said, the industry faces persistent challenges. Financial constraints, lack of institutional support, and rising raw material costs have placed immense pressure on traders and artisans.
Historically, most khaja factories were clustered around Lalon Akhra Bari in Cheuriya. Today, only a handful remains, some with histories stretching back 50 years. In response to rising demand, artisans have begun establishing new production units in other districts.
The artisans of the sweet said that once a seasonal treat made only in winter, Tiler Khaja is now produced year-round, with night-time preparation and daytime sales. During the peak winter months, factories operate nearly 24 hours a day.
Although its inclusion in the GI product list marks a milestone, the sweet remains classified as a small-scale industry item and continue to struggle due to insufficient patronage and investment.
Vendor Ratan Ghosh, who has been selling Tiler Khaja at Kushtia Railway Station for over a decade, said, 鈥榃e鈥檙e proud that the whole country knows Kushtia for Tiler Khaja, but the truth is, we鈥檙e barely surviving. Costs keep going up, but support is not coming. If the government helps us more, this sweet can represent Bangladesh globally.鈥�
