Til pitha recipe : A Delightful Bengali Dessert

Til Pitha is a traditional Assamese dessert made with rice flour, sesame seeds, and jaggery. It is a popular sweet dish from the eastern region of India, particularly in the states of Assam and West Bengal.

Around exceptional events and significant festivals like Bihu, this traditional Assamese cuisine is cooked. This somewhat sweet delicacy is produced at home and shared with friends and family as a sign of love and harmony. It is made with the goodness of til (sesame). Here is a short and straightforward recipe for Til Pitha.

The combination of a soft chewy outer shell and the sweet sticky sesame filling makes it a perfect goodie that can be very addictive.

With just three simple ingredients you can make them year-round and indulge in these delicious cookies. They look like a spring roll, lightly toasted to get a crispy texture.

Ingredients for Til pitha

• 2 cups sticky rice
• 1 cup jaggery
• 1/2 cup sesame seeds
• 4 cups water

Instruction for til pitha

1. Wash the rice, then soak it for an hour.
2. Rice should be strained, spread out on newspaper or parchment paper, and allowed to partially dry.
3. Rice should be ground to an incredibly fine powder, then sieved into a container. Make the container airtight by pressing the rice inside of it, then cover it with a damp cloth.
4. This stage is crucial to your ability to successfully create the Pitha’s exterior shell.
5. Black sesame seeds should be cleaned and strained before being used in the filling.
6. In a skillet or wok, toast the sesame seeds until they emit a nutty aroma. Grind the sesame seeds coarsely.
7. Melt the jaggery and add it to the ground sesame seeds. Pithas’ filling is prepared.
8. A cast iron pan, or tawa, should be heated to the proper temperature. Holding the palm of your hand about 6 inches above the pan is a common and reliable approach to monitoring the pan’s temperature.
9. Your pan is ready for the Pithas when your palm can feel the warmth of it without needing to be removed right away.
10. Once the tawa is hot and in a small ladle of rice flour, using a spoon spread it like a thick pancake.
11. low roast. Once it is firm, put the stuffing of jaggery and sesame mixture in its middle.
12. Then gently roll the Pitha using a spoon and fingers. Be very careful while rolling the Pitha as the pan will be hot.
13. Transfer it to a plate and enjoy. You can store it for at least 7-10 days in a cool and dry place.
14. Serve with some chai or coffee!

Serving suggestion

• To add sweetness, sprinkle honey or syrup on top of the Til Pitha.
• To make it more decadent, top it with whipped cream or ice cream.
• It also goes well with a nice cup of tea or coffee as an evening snack.
• For a traditional Assamese or Bengali lunch, make a tray of several Pithas, including Til Pitha.
• Til Pitha can be stored in an airtight container and eaten as a snack or dessert throughout the day.
• Til Pitha will please your taste buds with its distinctive combination of sweet jaggery/sugar and crunchy sesame seeds, no matter how you serve it.

Tips and variation

• For the finest results, use freshly roasted sesame seeds. This gives the sesame seeds a wonderful crunch and a fresh nutty flavor.
• When mixing the jaggery/sugar syrup with the rice flour, be sure it is not too hot. If it’s too hot, the rice flour will cook and become lumpy.
• Knead the rice flour dough until smooth and flexible. If the dough is too dry, add a little warm water to soften it and make it easier to work with.
• Make sure the sesame seeds are uniformly distributed and not too thick when shaping the Pithas, as this can cause the Pitha to shatter while frying.
• Place the fried Pithas on a paper towel to absorb any excess oil. This keeps them from becoming too greasy or heavy.
• You can also flavor the jaggery/sugar syrup with a pinch of cardamom powder.

FAQs

Q: Which rice flour should I use for Til Pitha?
A: You can use any type of rice flour that you can get at your local grocery shop. However, if you can get finer-grade rice flour, the outcomes will be better.

Q: Is it possible to make Til Pitha without sesame seeds?
A: No, sesame seeds are a necessary component of Til Pitha. They contribute to the dish’s distinct texture and flavor.

Q: Can I make Til Pitha with white sugar instead of jaggery?
A: White sugar can be substituted for jaggery, however, jaggery adds more flavor to the dish.

Q: Can I make Til Pitha ahead of time?
A: Yes, you can make Til Pitha ahead of time and keep it in an airtight container..

Q: Can I put Til Pitha in the freezer?
A: Til Pitha can be frozen for up to 2-3 weeks. However, it is recommended to eat it fresh for the finest flavour.

Q: What is the best way to reheat Til Pitha?
A: Before serving, reheat Til Pitha in a microwave or oven on low heat for a few seconds.

Q: Is it possible to make Til Pitha without frying?
A: Til Pitha can be made by steaming or baking. The taste and texture, however, will differ from the fried version.

conclusion

In conclusion, the journey through the realms of Bengali cuisine and the exquisite Til Pitha recipe has been a delightful one. From the humble sesame seeds to the aromatic jaggery, every ingredient comes together to create a treat that not only satisfies your taste buds but also brings with it a sense of tradition and celebration.

As you embark on your own culinary adventure, remember that Til Pitha is more than just a dessert; it’s a piece of cultural heritage that signifies togetherness and the joy of sharing. Whether you’re enjoying it during the festivities of Makar Sankranti or simply indulging in its flavors on any occasion, Til Pitha carries with it the warmth of tradition and the richness of taste.

So, roll up your sleeves, gather the ingredients, and embark on the delightful journey of crafting Til Pitha in your kitchen. Let the aroma of roasted sesame seeds and the sweetness of jaggery fill your home, as you create a treat that resonates with the heart of Bengali culture.

Nutrition

also read:

• How to make chenna
• Handi Paneer Recipe
• Black Lentils Recipe
• Til laddu recipe (til ke laddu)

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