Til Pitha recipe:

Ingredients

For the outer layer

• Bora rice (sticky rice) – 2 cups
• Water – as needed

For the filling

• Black sesame seeds (Til) – 1 cup
• Jaggery (gur) – ¾ to 1 cup (adjust sweetness)
• A little water (2–3 tbsp)

Preparation

1. Prepare rice flour

1. Wash bora rice and soak for 5–6 hours (or overnight).
2. Drain completely.
3. Grind to a fine, dry powder (not wet batter).
4. Sieve the flour to remove coarse grains.
5. Lightly roast the flour on low heat for 2–3 minutes to remove moisture.
   ❗ Don’t brown it.

2. Prepare til filling

1. Dry roast sesame seeds on low flame until they start popping and release aroma.
2. Let them cool, then grind coarsely.
3. Heat jaggery with 2–3 tbsp water until melted.
4. Add ground sesame and mix well.
5. Cook for 2–3 minutes until it becomes thick and sticky.
6. Keep aside.

3. Make the pitha

1. Heat a flat pan/tawa on medium-low heat.
2. Sprinkle water on the tawa and wipe.
3. Spread a thin layer of rice flour evenly on the hot pan (like a dosa but dry).
4. Cover and cook for 30–40 seconds until the sheet sets.
5. Place sesame filling in a line on one side.
6. Roll gently while still hot.
7. Remove and repeat.

Tips :

• Bora rice is mandatory for softness.
• Flour must be dry, not batter.
• Roll while hot, or it will crack.
• Low flame = soft pitha, high flame = broken pitha.