Asomiya Til Pitha

In a big bowl, soak the rice in around 6 cups of water for 6-7 hours. Wash and drain the excess water by letting the water dry over a newspaper or muslin cloth for around 30 minutes.

Make sure that the water is not completely dried off or do not leave the rice to dry in the sun or below the fan. Keep it in a cool and dry place.

Now grind it carefully in a mixer grinder to get a fine powder. Traditionally the rice is pounded in a Ural or Dheki as known in Assamese.

Make sure the grinder does not become too hot or else the stickiness of the glutinous rice will reduce and the pithas will fall apart. Keep the powder in a bowl covered with a wet muslin cloth until use.

Dry roast the sesame seeds in a pan for 3-4 minutes. Grind it into a rough powder. Keep the jaggery at room temperature and chop it finely. Mix the sesame seeds and jaggery and keep this filling aside.

Heat a iron tawa or griddle and spread the semi wet rice flour over it to the size of roti with the back of your hand. Put the stuffing in the middle.

As soon as the rice flour gets firm, fold its sides to form a roll while cover the stuffing.Turn it over and heat lightly before taking it off from the fire. Likewise make the rest pithas. When done the pithas will be crunchy.

You can store these pithas for 10-12 days in an air-tight container. Make sure you handle the pithas with utmost care or else it may break and fall apart.

Serve with a cup of tea or coffee.