Til pitha recipe

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 7-10days in a cool and dry place.
14. Serve with some chai or coffee!

Note

• 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.

Nutrition

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