Til Pitha is a scrumptious snack prepared on the occasion of Magh Bihu in Assam. Bland and crunchy on the outside and sweet on the inside, this Pitha is also a popular every-day snack of the state.
Ingredients-
| 2 cups: | Rice-flour (Traditionally, flour of the Bora variety of rice is used; in the absence of it, any locally available sticky variety of rice can be used; the use of a sticky variety of rice is important, because the binding quality of such rice is crucial for the Pithas to form.) |
| 150 grams: | Gur or jaggery |
| 100 grams: | Til or Black Sesame seeds |
Water as required
Directions-
Preparing the rice-flour
- Keep 2 cups of rice soaked in a large bowl of water for 4 to 5 hours.
- Drain the water and spread the wet rice on a newspaper or a dry cloth and let it dry.
- When the rice is partly dry (it is important that rice contains some moisture), add it to a grinder and prepare a fine powder.
- Remove the flour from the grinder and sieve it to get an even finer flour.
- Transfer the flour to a vessel. Press the flour into the vessel with your palms (so that it is tightly packed) and cover it with a wet cloth (to retain the moisture). Set aside.
Preparing the filling
- Roast the sesame seeds on a tawa for a couple of minutes.
- Next, grind them into a coarse powder.
- Mix the jaggery with the sesame powder to form a semi-sticky mixture.
Preparing the Pithas
- Heat a wide tawa. Spread the rice-flour on the tawa in the shape of circular disks.
- Add the filling to the centre of the disk (in a long line).
- Wait for the layer of flour to get firm (it will only take a few seconds). Now fold the sides of the disk (so that it holds the filling in the middle), using a turner spatula.
- Flip the rolled Pitha. Wait for a few seconds. The Pitha is done.
- Keep the Pitha at the edge of the tawa for a while (as you prepare more Pithas).
- Repeat the process outlined above (to make more Pithas).
