Til Pitha

Description

 * Ethnicity - Assamee, East Indian
 * Type of meal - festive sweets

Ingredients

 * Bora rice (glutinous rice) - 2 cups
 * black sesame seeds - 80gms
 * jaggery - 100 gms

Directions

 * 1) Clean and soak the rice overnight . Strain the rice.
 * 2) Cover with a cloth and leave it in the strainer for 2 hours and grind. Do not over grind.
 * 3) Lightly roast the sesame seeds, pound it slightly and remove its outer shell.
 * 4) Mash the jaggery. Pour sesame seeds into the jaggery and mix them well.
 * 5) Heat a pan in medium flame and take a ladle of rice batter place it in the middle of the pan and spread to a size of small puri with the back of your fisted hand.
 * 6) While it is being roasted, place the stuffing of jaggery and sesame mix in the centre.
 * 7) When the rice batter become firm, cover the stuffing by folding it on both sides. Turn over.
 * 8) Lightly heat and remove from fire. Make sure the jaggery does not melt and flow out.
 * 9) The pitha is not allowed to turn brown; it should remain white.
 * 10) It can be stored in a covered container for about a week.