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 ==
# Clean and soak the rice overnight . Strain the rice. 
# Cover with a cloth and leave it in the strainer for 2 hours and grind. Do not over grind. 
# Lightly roast the sesame seeds, pound it slightly and remove its outer shell. 
# Mash the jaggery. Pour sesame seeds into the jaggery and mix them well. 
# 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. 
# While it is being roasted, place the stuffing of jaggery and sesame mix in the centre. 
# When the rice batter become firm, cover the stuffing by folding it on both sides. Turn over. 
# Lightly heat and remove from fire. Make sure the jaggery does not melt and flow out. 
# The pitha is not allowed to turn brown; it should remain white. 
# It can be stored in a covered container for about a week.
Category:Indian Recipes
Category:Assamee Recipes
Category:Assamee Vegetarian
Category:Black sesame seed Recipes
Category:Glutinous rice Recipes
Category:Sesame seed Recipes
Category:Jaggery Recipes
Category:Rice Recipes