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
- Wash the rice, then soak it for an hour.
- Rice should be strained, spread out on newspaper or parchment paper, and allowed to partially dry.
- 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.
- This stage is crucial to your ability to successfully create the Pitha’s exterior shell.
- Black sesame seeds should be cleaned and strained before being used in the filling.
- In a skillet or wok, toast the sesame seeds until they emit a nutty aroma. Grind the sesame seeds coarsely.
- Melt the jaggery and add it to the ground sesame seeds. Pithas’ filling is prepared.
- 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.
- Your pan is ready for the pithas when your palm can feel the warmth of it without needing to be removed right away.
- Once the tawa is hot and in a small ladle of rice flour, using a spoon spread it like a thick pancake.
- low roast. Once it is firm, put the stuffing of jaggery and sesame mixture in its middle.
- Then gently roll the pitha using a spoon and fingers. Be very careful while rolling the pitha as the pan will be hot.
- Transfer it to a plate and enjoy. You can store it for at least 7-10days in a cool and dry place.
- Serve with some chai or coffee!
- You can also do it the old-fashioned method by placing a quantity of rice flour, spreading it out with your fingers, adding the filling, and then rolling the pitha. Cook and savor
- You may also combine everything in a blender to make the stuffing smooth.