Description Edit

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

Ingredients Edit

Directions Edit

  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.
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