Til Pitha

Til Pitha Recipe - Vegetarian Dish with Rice, Black Sesame Seeds, and Jaggery from India

Region / culture: India | Preparation time: 12 hours | Cooking time: 30 minutes | Servings: 10 |

Vegetarian diet

Introduction

Til Pitha is a traditional Assamese sweet dish made with glutinous rice, black sesame seeds, and jaggery. It is a popular dessert during festivals and special occasions in Assam, India.

History

Til Pitha has been a part of Assamese cuisine for generations, with its origins dating back to ancient times. It is believed to have been made during harvest festivals to celebrate the abundance of rice and sesame seeds.

Ingredients

2 cups of Bora rice (glutinous rice)
80 g of black sesame seeds
100 g of jaggery

How to prepare

Clean and soak the rice overnight. Strain the rice.
Cover the rice with a cloth and let it sit in the strainer for 2 hours. Grind the rice, but do not over grind.
Lightly roast the sesame seeds, then pound them slightly and remove their outer shell.
Mash the jaggery. Pour the sesame seeds into the jaggery and mix them well.
Heat a pan over medium flame. Take a ladle of rice batter and place it in the middle of the pan. Spread it to a small puri size using the back of your fisted hand.
While it is being roasted, place the stuffing of jaggery and sesame mix in the center.
When the rice batter becomes firm, cover the stuffing by folding it on both sides. Turn it over.
Lightly heat and remove from fire. Make sure the jaggery does not melt and flow out.
The pitha should not turn brown; it should remain white.
It can be stored in a covered container for about a week.

Variations

Add chopped nuts like almonds or cashews to the jaggery and sesame mix for added crunch.
Use brown sugar instead of jaggery for a different flavor.

Cooking Tips & Tricks

Soak the rice overnight to ensure it cooks evenly and becomes soft.

- Grind the rice to a coarse texture to give the pitha a nice texture.

- Be careful not to overheat the pitha while cooking to prevent the jaggery from melting and flowing out.

Serving Suggestions

Til Pitha can be served as a dessert or snack with a cup of hot tea or coffee.

Cooking Techniques

Roast the sesame seeds lightly to enhance their flavor.

- Fold the rice batter carefully to ensure the stuffing stays intact.

Ingredient Substitutions

Use regular rice if glutinous rice is not available.

- Substitute honey for jaggery for a different taste.

Make Ahead Tips

Til Pitha can be made ahead of time and stored in an airtight container for up to a week.

Presentation Ideas

Serve Til Pitha on a decorative plate garnished with a sprinkle of sesame seeds for an elegant presentation.

Pairing Recommendations

Til Pitha pairs well with a hot cup of Assam tea or a glass of milk.

Storage and Reheating Instructions

Store Til Pitha in a covered container at room temperature. Reheat in a microwave or on a pan before serving.

Nutrition Information

Calories per serving

Each serving of Til Pitha contains approximately 200 calories.

Carbohydrates

Each serving of Til Pitha contains approximately 30g of carbohydrates.

Fats

Each serving of Til Pitha contains approximately 5g of fats.

Proteins

Each serving of Til Pitha contains approximately 2g of proteins.

Vitamins and minerals

Til Pitha is a good source of iron, calcium, and magnesium.

Alergens

Til Pitha contains sesame seeds and may not be suitable for individuals with sesame allergies.

Summary

Til Pitha is a delicious sweet dish that is moderate in calories and provides essential nutrients like iron and calcium.

Summary

Til Pitha is a traditional Assamese sweet dish made with glutinous rice, black sesame seeds, and jaggery. It is a delicious and nutritious dessert that is perfect for special occasions and festivals.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Til Pitha. It was a cold winter day, and I was visiting my friend, Mrs. Sharma, in her cozy kitchen. She was busy preparing a traditional Assamese meal for her family, and I couldn't help but marvel at the delicious smells that filled the room.

As Mrs. Sharma worked her magic in the kitchen, I sat at the table, sipping on a cup of hot chai and watching her every move. She moved with such grace and precision, her hands expertly kneading the dough and shaping it into perfect little patties.

"What are you making, Mrs. Sharma?" I asked, unable to contain my curiosity.

"Til Pitha," she replied with a smile. "It's a traditional Assamese sweet dish made with sesame seeds and jaggery. Would you like to learn how to make it?"

I eagerly nodded, and Mrs. Sharma proceeded to show me the recipe step by step. She explained how the sesame seeds were roasted until they turned golden brown, then mixed with jaggery and shaped into small round balls. These balls were then flattened and cooked on a hot griddle until they were crispy and golden.

I watched in awe as Mrs. Sharma effortlessly created these delicious treats, her hands moving with practiced ease. She explained that Til Pitha was a popular dish in Assamese households, especially during festivals like Bihu.

As I helped Mrs. Sharma with the cooking, I couldn't help but feel a sense of pride and accomplishment. I had always enjoyed cooking, but learning to make Til Pitha felt like a special moment for me. It was a recipe that had been passed down through generations, and now I was privileged enough to learn it from a dear friend.

After the Til Pitha was cooked and ready to be served, Mrs. Sharma and I sat down at the table to enjoy our hard work. The crispy, golden patties were sweet and savory, with a hint of caramelized jaggery that melted in my mouth. I savored every bite, feeling grateful for the opportunity to learn such a special recipe.

From that day on, Til Pitha became a staple in my own kitchen. I would often make it for my family and friends, sharing the story of how I learned to make it from Mrs. Sharma. Each time I cooked it, I felt a connection to her and to the rich culinary heritage of Assam.

Over the years, I have continued to experiment with the recipe, adding my own twists and variations. Sometimes I would add a dash of cardamom for extra flavor, or drizzle the Til Pitha with honey for a touch of sweetness. Regardless of the changes I made, the essence of the dish remained the same – a delicious, comforting treat that brought joy to all who tasted it.

As I sit here now, reminiscing about that cold winter day in Mrs. Sharma's kitchen, I can't help but feel grateful for the memories and the recipes that she shared with me. Til Pitha will always hold a special place in my heart, a reminder of the traditions and friendships that have enriched my life.

And so, I will continue to make Til Pitha for years to come, passing down the recipe to future generations and keeping the spirit of Assamese cuisine alive. I may not be a professional chef, but with each batch of Til Pitha that I make, I feel a sense of pride and joy that no restaurant dish could ever match.