Til Pitha

Create the Rice Flour Batter

• In a separate large bowl, add the glutinous rice flour and salt.
• Gradually pour in the warm water while whisking constantly with your other hand to prevent lumps from forming.
• Continue mixing until you achieve a smooth, thick, yet pourable batter, similar in consistency to pancake batter. The batter should coat the back of a spoon.
• Cover the bowl and let the batter rest for at least 15 minutes. This helps the flour to hydrate properly.

Cook and Assemble the Til Pithas

• Heat a non-stick tawa or a cast-iron griddle over medium heat. Once hot, lightly grease the surface with a little ghee.
• Pour a ladleful (about 1/4 cup) of the rested batter onto the center of the tawa. Using the back of the ladle, quickly spread it in a circular motion to form a thin pancake of about 5-6 inches in diameter.
• Cook for 1-2 minutes. You will see the top surface change color and the edges begin to lift slightly. Do not flip the pitha.
• Spoon about 2 tablespoons of the sesame-jaggery filling in a straight line down the center of the pancake.
• Carefully fold one side of the pancake over the filling, then roll it up tightly like a cigar.
• Gently press the rolled pitha with a spatula and cook for another 30-60 seconds, turning it over to ensure it's cooked evenly and the jaggery inside has melted.
• Remove the finished pitha from the tawa and place it on a plate. Repeat the process with the remaining batter and filling, greasing the pan as needed.

Serve

• Serve the Til Pitha warm. They are best enjoyed fresh as a festive snack or a delightful dessert.