Soft sesame til pitha is a cherished winter preparation from Eastern India, especially Assam and Bengal. Made with rice flour dough and filled with roasted sesame seeds and jaggery, the pitha is gently cooked until tender. It is mildly sweet, aromatic and closely associated with harvest festivals and cold-weather gatherings.
Ingredients
UNITSIngredients
2 cupsRice flour (For the Outer Layer)
as neededWarm water
a pinchSalt
1 cupWhite sesame seeds (For the Sesame Filling)
¾ cupJaggery (grated)
¼ tspCardamom powder
for greasingOil or ghee (For Cooking)
Follow
Directions
Description - Step 1
Step 1: Prepare the Sesame Filling
Dry roast the sesame seeds on low heat until they turn lightly golden and release a nutty aroma. Allow them to cool slightly, then grind coarsely. Transfer to a bowl and mix with grated jaggery and cardamom powder. The mixture should feel crumbly yet moist enough to hold together when pressed.
Description - Step 2
Step 2: Make the Rice Flour Dough
Place rice flour and salt in a mixing bowl. Pour warm water gradually and mix with a spoon initially, then knead gently once cool enough to handle. The dough should be soft and pliable, not sticky or dry. Cover with a damp cloth to prevent it from drying out.
Description - Step 3
Step 3: Shape the Pitha
Take a small portion of dough and roll it into a smooth ball. Flatten it gently using your fingers to form a small disc. Place a spoonful of sesame filling at the centre. Bring the edges together carefully and seal well. Flatten lightly again to form a soft, round pitha.
Description - Step 4
Step 4: Cook the Til Pitha
Heat a heavy pan or tawa on low heat and lightly grease it. Place the shaped pithas on the pan and cover with a lid. Cook slowly, turning gently, until both sides are cooked through and the outer layer feels soft and tender. Avoid high heat, as rice flour cooks best gradually.
Description - Step 5
Step 5: Rest and Serve
Remove the pithas from the pan and allow them to rest briefly. This helps the filling settle and keeps the pithas soft. Serve warm for the best flavour and texture.
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Eastern Indian
Medium
Dessert
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