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1 kg: Sticky rice
400 gms: Black sesame seed (til)
750 gms: Jaggery (grated)
As per taste: Orange rind
Soak the rice for 3-4 hours drain well.
Pound the rice into a fine powder. Sieve twice with a very fine sieve.
Keep it in an air tight container in a compact condition.
Clean, wash and dry the sesame seeds before hand.
Stir, fry, and dry the sesame seeds in small portions in a karahi. When sesame starts to crackle remove the sesame seed from fire. Pound coarsely.
Mix the pounded sesame seed well with grated jaggery and orange rind.
Heat a griddle and take a handful of rice powder and spread thinly in round shape.
Sprinkle sesame and jaggery mixture on the pitha and fold the pitha to half.
Keep aside for a while on the side of griddle so that the pitha is crisp .Turn once
Serve Til pitha hot.
Note: Half moon (Jun) shape til pithas are also called Jun Pitha .