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Rice Cake, locally referred to as Til Pitha, is a beloved treat in Assam. The delightful blend of a soft, chewy exterior and a sweet, sticky sesame filling makes it an irresistible snack. Traditionally, these cakes are prepared during Bihu, Assam’s major festival that marks the harvesting season. However, you can enjoy pithas any time of the year with just three easy ingredients, allowing you to savor these delicious delights whenever you like!
Rice cookies filled with sesame and jaggery are known locally as ‘Til Pitha’ in Assam. The preparation for cooking is quite straightforward. The secret to mastering the recipe lies in the technique and, importantly, maintaining the correct pan temperature. Once you get these two aspects right, you’ll achieve perfectly delicious pithas every time.
Ingredients:
- 2 kilograms of sticky rice (Bora rice, Japanese sweet rice, or any available glutinous rice)
- 500 grams of black sesame seeds (Til)
- 1 kilogram of jaggery (Gur)
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Cooking Method:
1. Making the Rice Outer Layer
- Wash and Soak the Rice: Start by washing 2 kilograms of sticky rice thoroughly.Soak the rice in water for about an hour to ensure it absorbs moisture.
- Strain and Dry the Rice: After soaking, strain the rice to remove excess water.Spread the rice out on parchment paper or newspaper to allow it to dry partially.
- Grind the Rice: Once the rice is dried, grind it into a very fine powder.Sieve the ground rice to ensure you have a smooth, fine rice flour.
- Prepare the Rice Powder: Press the sieved rice powder into a container to make it airtight.Cover the container with a damp cloth to keep the moisture, as this will form the outer shell of the pitha.
2. Making the Filling
- Prepare the Black Sesame Seeds: Wash and strain 500 grams of black sesame seeds, then let them dry completely.Roast the sesame seeds in a pan or wok until they release a nutty aroma.
- Grind the Sesame Seeds: Coarsely grind the roasted sesame seeds to break them down while retaining some texture.
- Prepare the Jaggery Filling: Melt 1 kilogram of jaggery in a pan until it reaches a syrupy consistency.Combine the melted jaggery with the ground sesame seeds to create the filling for the pithas.
3. Making the Final Version of Sweet
- Heat the Pan: Preheat a tawa (griddle) to the right temperature.To check, hold your palm about 6 inches above the pan; if you can feel warmth without needing to pull your hand away, the pan is ready.
- Shape the Pithas: Scoop some of the prepared rice flour and spread it on the hot pan, gently pressing it down with your fingers.Place a small amount of the sesame filling in the center, being careful not to overfill.
- Roll and Cook the Pithas: Roll up the edges of the rice layer to encase the filling and shape it as desired.Gently push the rolled pitha to the edge of the pan to allow it to cook while you prepare the next one.
- Serve and Enjoy: It’s that simple! Just try not to eat the pithas straight from the pan.Serve these delicious cookies with a steaming cup of milk tea for a delightful treat!